Chilli chestnut, Asian greens & tofu stir-fry

Name: Chilli Chestnut Asian Greens and Tofu Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 200g tofu, cubed; 1 cup chestnuts, cooked and sliced; 2 cups mixed Asian greens (bok choy, choy sum, etc.); 1 red chili, sliced; 2 cloves garlic, minced; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon vegetable oil; Salt and pepper to taste

Satisfy your cravings with a Chilli Chestnut Asian Greens and Tofu Stir-Fry. Crispy tofu, crunchy chestnuts, and vibrant Asian greens tossed in a spicy chili sauce create a symphony of flavors and textures. Quick to make and bursting with freshness, it's perfect for a healthy and satisfying weeknight dinner. Enjoy the delicious combination of savory, spicy, and nutty notes in every bite!

300g fresh chestnuts
500g fresh rice noodles
1⁄3 cup oyster sauce
1 tsp sesame oil
1 bunch baby bok choy
1 bunch choy sum
2 tbs peanut or vegetable oil
200g firm tofu, drained and cut into 2-3cm cubes
2 garlic cloves, chopped
2 cm piece ginger, finely chopped
1-2 (to taste) small red bird’s eye chillies, deseeded and thinly sliced

STEP 1 Cut a small cross into the flat side of the chestnut shell. Plunge prepared chestnuts into a small saucepan of boiling water and gently boil over medium-high heat for 15 minutes or until tender. Drain and cool slightly. While warm, remove outer shell and thin brown skin, then halve chestnuts. Set aside.

STEP 2 Place noodles into a heatproof bowl, cover with boiling water and stand for 1 minute until just tender. Drain and separate noodles. Set aside. Combine oyster sauce, sesame oil and 1 tbs boiling water in a jug. Set aside.

STEP 3 Trim then slice bok choy and choy sum stems and roughly chop the leaves. Heat a wok over high heat until hot. Add 1 tbs oil and tofu and cook, tossing often, for 2-3 minutes until golden. Remove to a plate. Add remaining 1 tbs oil, garlic, ginger and chilli to wok and stir- fry for 30 seconds. Add bok choy and choy sum stems and stir-fry for 2 minutes. Add bok choy and choy sum leaves and oyster sauce mixture. Stir-fry for 2-3 minutes until leaves wilt. Toss through chestnuts and noodles and serve.

Nutritional Facts

Chilli: Contains vitamin C and capsaicin.
Chestnuts: High in fiber, vitamin C, and antioxidants.
Asian greens: Provide vitamins A, C, and K.
Tofu: High in plant-based protein and calcium.