Chinese Stir-Fried Vegetables Seasonal vegetables stir fried chinese style This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 09 Mar 2016 in Recipes Course New Update Main Ingredients Carrots, Green Capsicum Cuisine Chinese Course Snacks and Starters Prep Time 6-10 minutes Cook time 11-15 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Advertisment Ingredients list for Chinese Stir-Fried Vegetables 2 medium Carrots sliced 1 medium Green Capsicum cut into triangles 1 medium Red capsicum cut into triangles optional 1 medium Yellow capsicum cut into triangles optional 6-7 Cashewnuts 4-5 Button mushrooms sliced 6-7 leaves Spinach 1 small Cabbage 1 inch cubes 1 tablespoon Oil 2 cloves Garlic crushed 2 Spring onions quartered 3 teaspoons Dark soy sauce 2 teaspoon Cornflour/ corn starch 1 1/4 teaspoon Vegetable stock 1/4 cup Bean sprouts to taste Salt Method Advertisment 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. Nutrition Info Calories 259 Carbohydrates 59.6 Protein 16.8 Fat 5.4 Other Fiber 27.1gm #Bean sprouts #Button mushrooms #Cabbage #Carrots #Cashewnuts #Cornflour/ corn starch #Dark soy sauce #Garlic #Oil #Red capsicum #Salt #Spinach #Spring onions #Vegetable stock #Yellow capsicum Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article