Shanghai Stir Fried Vegetables

Ingredients

• 1 medium carrot
• 1 medium onion
• 1/4 small cauliflower
• 6-8 babycorns
• 8-10 button mushrooms, quartered
• 1 medium green capsicum, cut into 1 inch pieces
• 3-4 water chestnuts, sliced
• 1/2 small Chinese cabbage, 1 inch pieces
• 1 tablespoon cornflour/ corn starch
• 1 teaspoon oil
• 6-8 garlic cloves, crushed
• 2 spring onions, sliced
• 1 tablespoon light soy sauce
• Salt to taste

Method

1. Cut carrots into two lengthwise and thinly slice. Cut onion into quarters and separate the segments.
2. Separate cauliflowers into small florets and slice them into two through the stem.
3. Slice babycorns into three to four pieces diagonally.Mix cornstarch with half a cup of water and set aside.
4. Heat oil in a non-stick wok, add garlic, stir and add carrots, cauliflower, babycorns and mushrooms. Toss well and sprinkle a little water on vegetables.
5. Cook on high heat, stirring frequently, for two to three minutes.Add onion segments, capsicum, water chestnuts and Chinese cabbage.
6. Stir-fry on high heat again for two minutes, stirring frequently. Add light soy sauce and salt and white pepper powder to taste. Toss well. Add the cornstarch mixture, stirring continuously. Cook further for a minute. Serve immediately.

Nutrition Info