Chinese Stir-Fried Vegetables

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

1. 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.
2. Add cashewnuts, mushrooms, soy sauce and one cup of vegetable stock and stir. Chop off the stems and roughly chop spinach.
3. 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.
4. Stir. Cook for two minutes. Serve hot.

Nutrition Info