for 2 person

1 tbsp	peanut oil
1	spring onion incl. green part, cut into thin slices
1	carrot, peeled, cut into fine strips
300 g	Chinese cabbage, quartered lengthways and then cut crosswise into strips approx. 2 cm wide
160 g	Atsuage (fried tofu), cut crosswise into strips approx. 1 cm wide
1	red chilli deseeded, cut into thin strips
3 tbsp	Suishin rice wine (or white wine)
2 ½ tbsp	soy sauce
¼ tsp	salt
2 pinch	sugar

How it's done

Heat the oil in a wok or a wide-bottomed frying pan. Briefly stir-fry the onion. Add the Chinese cabbage and carrot and continue stir-frying for approx. 4 mins. Add the tofu and chilli and briefly continue stir-frying. Add the wine, soy sauce, salt and sugar and simmer over a low heat, stirring occasionally, for approx. 4 mins.

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