Chinese Stir-Fried Vegetables

Seasonal vegetables stir fried in chinese style

Ingredients

• Carrots, sliced – 2 medium
• Green capsicum, cut into triangles – 1 medium
• Red capsicum, cut into triangles optional – 1 medium
• Yellow capsicum, cut into triangles optional – 1 medium
• Cauliflower, cutin to small pieces – 1/4 small
• Babycorns, sliced 6-8
• Cashewnuts optional 6-7
• Button mushrooms, sliced 4-5
• Spinach 6-7 leaves
• Cabbage, 1 inch cubes – 1/2 small
• Oil – 1 tablespoon
• Garlic, crushed 2 – cloves
• Spring onions, quartered – 2
• Dark soy sauce – 3 teaspoons
• Vegetable stock or water – 1 1/4 cups
• Cornflour/ corn starch – 2 teaspoons
• Bean sprouts – 1/4 cup
• Salt to taste

Method

Heat oil in a non-stick wok or pan. Add garlic and sauté till lightly browned. Add spring onions and stir(cook on high heat).Add carrots, capsicums, Cauliflower, Babycorns and salt and toss.Add cashewnuts, mushrooms, soy sauce and one cup of vegetable stock and stir. Add cashewnuts, mushrooms, soy sauce and one cup of vegetable stock and stir.Mix cornstarch with half a cup of water and add to the wok. Stir and cook. When most of the moisture has evaporated add roughly chopped spinach, cabbage, bean sprouts and a little salt. Stir. Cook for two minutes. Serve hot.