1 tbsp vegetable oil
150g sliced green beans
1 tbsp garlic infused oil
1 red chilli, deseeded and finely sliced
1 bunch spring onions, sliced green ends only
2 heads pak choi, quartered
2 x 150g packs marinated tofu pieces
1 ½ tbsp hoisin sauce
1 tbsp gluten free soy sauce (add extra to suit your own taste)
Heat the oil in a non-stick wok. Add the green beans, then fry on a high heat for 5 mins or until just tender, adding a little water if it begins to catch.
Add the chilli, fry for 1 min, then toss through the spring onions, pak choi and tofu. Stir-fry for 2-3 mins.
Add the hoisin, soy and garlic infused oil to warm through.
Recipe from Good Food magazine