Chinese stir-fry

March 06, 2016

A classic dish becomes vegan without compromising the taste and feel. Delicious!

Views 2,356


  1. 250 grams fresh chinese noodles
  2. 1 tablespoon grapeseed oil
  3. 2 tablespoon soya sauce
  4. 1 tablespoon toasted sesame seed oil
  5. ½ teaspoon prickly ash powder
  6. 1 tablespoon fresh grated ginger
  7. salt to taste
  8. red chili pepper flakes to taste
  9. 1 tablespoon black bean paste
  10. 6 ounces extra firm tofu
  11. 1 cup thinly sliced carrots
  12. 1 cup chopped pak choi (white bottom)
  13. 1 cup greens pak choi (top)
  14. 1 cup sliced red bell pepper
  15. 1 cup sliced snow peas


  1. Heat a thick bottom pan wok
  2. Add grapeseed oil and toasted sesame seed oil
  3. Add prickly ash powder, chili pepper flakes and ginger, sauté this mixture for 30 seconds
  4. Add carrots, snow peas, red bell peppers, let it cook for 2 to 3 minutes stirring constantly
  5. Add the black bean paste, pak choi white, salt, green pak choi and chinese tofu.
  6. Cook for further 3 minutes and add soya sauce. Let it let it simmer for one minute and serve hot with chinese noodles.

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