Ahem!!! it has been nearly a month since I posted a recipe. I had no time to even log into my blog.I am feeling too guilty for it and today I made up my mind that come what may I am gonna post my dish. Trust me, it is so very difficult to get back to routine. Even though I do have time to cook and post, I am totally getting lazy from doing things what I have been doing all these days. I started my blog with a jet speed posts of about 18 recipes in Sep and then I havent been posting anything at all . :-(((((( (too bad huh). My apologies to Uma, Sreesha, Usha and Shama for not acknowledging them immediately for sending me those lovely awards. Sorry!
- 1 yellow pepper
- 1 red pepper
- 1 packet tofu – cubed
- 1 carrot – cubed
- 1/2 cup shredded cabbage
- 1/2 cup spring onions – chopped
- 1 tbs soya sauce
- 3 cups left over refridgerated rice
- 1-2 tbs sesame oil
- 1 cup mushroom finely chopped
- 2 tsp finely chopped garlic
- 2 tsp finely chopped ginger
- 1 tsp sugar
- salt to taste
Add oil in a wok. Once they get heated up, add the peppers and cook them for 3-5 min. Remove and keep aside.
Repeat the same for carrots, cabbage and mushrooms. Cook them all separetly and keep aside.
Shallow fry the tofu cubes and keep aside.
To the remaining oil in tha wok, add the garlic, ginger. Stir for a min. Now add spring onions and cook for a min. Add sugar and let it caramelize. Now add the stir fried vegetables, mushrooms and soya sauce. Saute for a min. Add the cold rice and keep mixing them. Bring them down to room temperature. Mix in the tofu and salt.
Garnish with fresh spring onions.Serve hot.