Bean Sprout, bok choy, snow peas and tofu Stir-Fry

Bean Sprout, bok choy, snow peas and tofu Stir-Fry
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time


Add all
  • 4 cups
    (1 L)

    bean sprouts

  • 2

    red onions

  • 1

    green pepper

  • 1 cup
    (250 mL)

    bok choy

  • 1 cup
    (250 mL)

    snow peas

  • 1/2 cup
    (125 mL)

    daikon radish

  • 1


  • 1

    serrano pepper

  • 2

    cloves garlic

  • 1

    1 in. (2.5 cm) fresh gingerroot

  • 1

    stalk fresh lemongrass or 1/4 teaspoon (1 ml) fennel seeds

  • 8 oz
    (227 g)

    tofu, cubed

  • 4 Tbsp.
    (60 mL)

    roasted sesame oil

  • Sufficient quantity, tamari or soya sauce


Rinse and drain bean sprouts. Set aside.

Mince onions, green pepper and bok choy.Set aside in a large bowl.

Pinch tips from snow peas and remove string. Add in bowl.

Cut daikon and carrot in julienne.

Chop Serrano pepper, garlic, ginger and lemongrass. Add.

In a preheated wok or frying pan, sauté tofu and vegetables in oil.

Halfway through cooking, add sprouts.

Season to taste with Tamari sauce.

Source: Chef José Trottier

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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