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Stir-fry Hop Hot https://www.metro.ca/userfiles/image/recipes/saute-hop-hot-11857.jpg PT10M PT15M PT25M
Cook the pasta according to the instructions (about 11 minutes). Meanwhile, in another saucepan, cook broccoli and edamame in boiling salted water for 2 minutes. Drain and set aside.In a hot wok, add olive oil, onions, carrots, and celery ; cook for 3 minutes over medium-high heat. Put aside.In the same wok, sauté the tofu previously coated with cornstarch for 2 to 3 minutes.Add peppers and broccoli and cook for 2 more minutes.Add the set aside vegetables, pasta, vegetable broth, curry paste and fish sauce. Simmer for 1 minute.Adjust seasonings with salt and pepper to taste. * For a spicier version of this recipe, use strong curry paste. Note for the tofu maybe also replaced with chicken or shrimp.
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340 g of Noba pasta, spelled penne 1 cup (120 g) of broccoli florets 2 tablespoons (30 ml) olive oil for cooking 4 medium carrots, cut on an angle 3 branches of celery 1 small red bell pepper cut into strips 1 small yellow onion, cut into strips 400 g of dry, firm, plain Tofu, break into roughly 3/4-inch (2cm) pieces 1 cup (120 g) of frozen edamame 2 tablespoons (30 ml) of fish sauce 2 tablespoons (30 ml) mild curry paste 1 cup (250 ml) of vegetable broth 1 tablespoon (15 g) of cornstarch (to coat the tofu)
Stir-fry Hop Hot

Stir-fry Hop Hot

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4
Main course
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 340 g
    of Noba pasta, spelled penne
  • 1 cup
    (120 g)
    of broccoli florets
  • 2 tablespoons
    (30 ml)
    olive oil for cooking
  • 4
    medium carrots, cut on an angle
  • 3
    branches of celery
  • 1
    small red bell pepper cut into strips
  • 1
    small yellow onion, cut into strips
  • 400 g
    of dry, firm, plain Tofu, break into roughly 3/4-inch (2cm) pieces
  • 1 cup
    (120 g)
    of frozen edamame
  • 2 tablespoons
    (30 ml)
    of fish sauce
  • 2 tablespoons
    (30 ml)
    mild curry paste
  • 1 cup
    (250 ml)
    of vegetable broth
  • 1 tablespoon
    (15 g)
    of cornstarch (to coat the tofu)
Imprimer ma sélection

Preparation

Cook the pasta according to the instructions (about 11 minutes). Meanwhile, in another saucepan, cook broccoli and edamame in boiling salted water for 2 minutes. Drain and set aside.

In a hot wok, add olive oil, onions, carrots, and celery ; cook for 3 minutes over medium-high heat. Put aside.

In the same wok, sauté the tofu previously coated with cornstarch for 2 to 3 minutes.

Add peppers and broccoli and cook for 2 more minutes.

Add the set aside vegetables, pasta, vegetable broth, curry paste and fish sauce. Simmer for 1 minute.

Adjust seasonings with salt and pepper to taste. * For a spicier version of this recipe, use strong curry paste. Note for the tofu maybe also replaced with chicken or shrimp.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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