Garlic Vegetables with Cashewnuts

Ingredients

• 3 tsps chopped garlic
• 1 green capsicum, cut into ½ inch pieces
• 1 medium carrot, cut into small cubes
• 10-12 button mushrooms, halved with their stems
• 3-4 Chinese mushrooms, soaked
• 12-16 broccoli florets, blanched
• ¼ cup cashewnuts
• ¼ cup sweetcorn 
• 3 tbsps oil
• 1 cup vegetable stock
• 1 star anise
• Salt to taste
• ¼ tsp white pepper powder
• 2 tbsps cornstarch

Method

1. Cut green capsicum into ½ inch pieces.
2. Heat 1 tbsp oil in a non-stick wok, add cashewnuts and saute till lightly coloured. Transfer into a bowl and set aside.
3. Heat 2 tbsps oil in the same wok, add capsicum pieces and saute for 1 minute. Transfer into another bowl and set aside.
4. Add 2 tsps garlic to the same wok along with carrot and mushrooms and toss. 
5. Drain and roughly chop Chinese mushrooms and add along with sweetcorn.  Add vegetable stock. Star anise, salt and white pepper powder and cook. 
6. Mix cornstarch with ¼ cup water.
7. Add broccoli florets to the wok.  Add most of the cornstarch mixture and mix. Add 1 tsp garlic and mix. Switch off the heat.
8. Add cashewnuts and green capsicum (keeping aside a few of each for garnish) and mix.
9. Transfer into a serving bowl, garnish with reserved cashewnuts and capsicum and serve hot.