I came across a stir fry recipe in a low-GI cookbook recently and thought I’d reinvent it into something heartier. This is a speedy stir fry or Asian style salad as I would call it that’s really healthy and light on the stomach and low in fats & calories too. I’ve packed in asparagus and mushrooms just to bulk it up so this can be enjoyed on its own as a meal. Enjoy!
Crab Meat, Asparagus & Tofu Stir Fry Recipe
Ingredients (serves 2)
60g white crab meat
300g firm beancurd (tau kwa), cut into bite-sized cubes
150g asparagus, cut into 1.5″ lengths
100g button mushrooms, sliced
1 red chilli, deseeded & sliced
small handful of coriander
1 tbsp fish sauce
1 tsp light brown sugar
juice of 1 lime
2 cloves garlic, minced
olive oil
Instructions
1. Preheat oven to 180 deg C with fan. Line a baking tray with aluminium foil and transfer the firm beancurd onto the tray. Bake for 25-30 minutes till golden brown. Remove and set aside. Alternatively, you can fry them in vegetable oil till golden brown.
2. Heat a little olive oil in pan and saute the garlic till fragrant.
3. Add the crab meat, beancurd, asparagus, mushrooms, chilli, fish sauce and sugar. Stir fry till the asparagus and mushrooms are tender.
4. Turn off the heat. Squeeze lime juice over and add the coriander. Stir thoroughly before serving.