date:Aug 22, 2014
Ingredients
3 bunches (about 840g) snake beans, cut into 7cm lengths
2 bunches (about 500g) baby bok choy, quartered lengthways, washed
1 bunch coriander, leaves picked
2 300g pkts firm tofu, drained, cut crossways into 1cm-thick slices
250ml (1 cup) peanut oil
100ml soy sauce
5cm piece fresh ginger, peeled, finely grated
Method
Step 1
Cook the snake beans in a large saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Use a slotted spoon to transfer t