Serves: 4
Preparation Time: 11 minutes
Cooking Time: 12 minutes

Ingredients:

• 1 tbsp Olive oil
• ½ Onion, sliced
• 2 cups Broccoli, chopped
• 1 cup Green beans, topped, tailed and sliced
• 250g Firm tofu, cubed
• ½ Red capsicum, seeds removed, cut into strips
• ½ Green capsicum, seeds removed, cut into strips
• 2 tbsp Lee Kum Kee Panda Oyster Sauce
• 2 tsp Ong’s Sesame Oil
• ¼ cup Roasted Cashews

Method:

Heat oil in a frying pan or wok on medium-high heat, add onion and stir-fry for 2 minutes.
Add broccoli and beans, stir-fry for 2 minutes or until vegetables are tender.
Add tofu and capsicum, stir-fry for 2 minutes.
Add oyster sauce and sesame oil and stir until heated through.
Sprinkle in cashews and remove from heat. Serve with rice or noodles.

Hot Tip: The tofu can be replaced with chicken for a meat option, or try using tofu and chicken in combination.