CHINESE STIR FRIED VEGETABLES

CHINES STIR FRIED VEGETABLES

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
•	Cashewnuts	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
•	Cornflour/ corn starch	2 teaspoons
•	Vegetable stock	1 1/4 cups
•	Bean sprouts	1/4 cup
•	Salt	to taste

Method

Heat a wok. Add oil and heat. Add garlic and sauté till lightly browned. Add spring onions and stir. Add carrots, green capsicum, red capsicum, yellow capsicums and salt and toss. Add cashewnuts, mushrooms, soy sauce and one cup of vegetable stock and stir. Chop off the stems and roughly chop spinach. Dissolve cornflour in the remaining vegetable stock and add to the wok. Stir and cook. When most of the moisture has evaporated add spinach, cabbage, bean sprouts and a little salt. Stir. Cook for two minutes. Serve hot.