Garlic finely chopped
Chinese black mushrooms
Carrot cut into 1 inch pieces
Green capsicum cut into 1 inch pieces
Broccoli separated into florets
Snow peas halved
Corn kernels boiled
Cornflour/ corn starch
Spring onions with greens sliced
White pepper powder
Broil or dry roast cashewnuts in a pan on medium heat for two to three minutes or until they turn a light brown in colour and crisp, tossing continuously. Soak bamboo shoot slices in two cups of hot water for ten to fifteen minutes.
Drain well and cut into one inch pieces. Soak Chinese mushrooms in sufficient hot water for ten to fifteen minutes. Drain well and quarter. Reserve spring onion greens for garnish. Mix cornflour in one cup of water. Heat oil in a wok, add star anise and garlic and stir fry for half a minute.
Add spring onions, Chinese mushrooms and carrot and continue to stir fry for a couple of minutes more. Add bamboo shoots, capsicum and broccoli. Cook for a minute on high, stirring continuously. Stir in one and a half cups of water and bring to a boil.
Reduce heat and add MSG, pepper powder, salt and mix well. Add snowpeas, corn kernels and cook on high heat, stirring continuously, for a minute more. Stir in the cornflour mixture and toasted cashewnuts. Cook for a minute or until the sauce thickens. Serve hot, garnished with the reserved spring onion greens.