Oriental Stew with Maple Syrup

Ingredients

• 15 ml (1 tablespoon) olive oil
• 15 ml (1 tablespoon) sesame oil
• 15 ml (1 tablespoon) fresh ginger, finely chopped
• 2 garlic cloves, finely chopped
• 1 onion, finely chopped
• 250 ml (1 cup) of each: finely chopped shiitake mushrooms (or other)
• 250 ml (1 cup) halved snow peas
• 250 ml (1 cup) finely chopped carrot
• 125 ml (1/2 cup) red pepper, cut into strips
• 1 l (4 cups) chicken stock
• 1 egg, beaten
• 30 ml (2 tablespoons) soya sauce
• 30 ml (2 tablespoons) tomato paste
• 30 ml (2 tablespoons) rice vinegar or cider
• 60 ml (1/4 cup) maple syrup
• 2 ml (1/2 teaspoon) ground hot pepper - optional
• 45 ml (3 tablespoons) fresh coriander, chopped
• 1 - 225 g (1/2) block of firm tofu, cut into strips or diced
• Salt and freshly ground pepper to taste

Method

1. In a casserole, heat the oil on medium heat and gently brown the ginger, garlic and onion. Add vegetables and cook for 3 to 4 minutes on low heat. Pour in the stock and bring to a boil.
2. Meanwhile, combine the beaten egg with soya sauce, tomato paste, vinegar, maple syrup, hot pepper and coriander. Stir in the hot stock mixture. Add the tofu and season to taste.* For a thicker stew, add noodles or cooked rice.