Sweet Soy Garden Stir-Fry

Method

1. Prepare Vegetables:- swich on steamer to heat up- cut all vegetables into cubes of prefered size, spring onion into 1cm rings - cut cabbage and mushroom into slices
2. Steam:-steam all vegetables, except Mushrooms and Spring Onion in Multi- Level - Steamer for 10min- put carrots and capsicum in lowest layer and cabbage in top layer
3. In the meantime:- prepare spices and Kaffir Lime in mortar and pestle-add 2 tablespoons of coconut oil in fry pan or wok and fry Tofu- sprinkle 1/3 of spices onto tofu while frying- set Tofu aside
4. Fry cabbage:- cut chillies fine- add 1 tablespoon coconut oil to wok and add chillies - toss cabbage in wok and fry for 5 minutes on low heat- sprinkle rest of spices onto cabbage
5. In the meantime:- place spring onions and mushrooms in the (now empty) top layer and steam all 3 layers for 5 more minutes - on second stove top, add small fry pan and roast 2 hand full of peanuts and salt them to taste
6. Add all together in Wok:- add a few tablespoons of soy sauce to cabbage an mix- add all steamed vegetables and leave wok on low heat-add a few tablespoons of sweet and sour sauce, mex well- add Tofu- taste and add soy sauce and sweet and sour sauce to taste- sprinkle black sessame in wok
7. Serve in bowl and place salted and roasted peanuts on top.