Three Treasure Vegetables

Ingredients

• 2 medium carrots    
• 3-4 spring onion bulbs
• 150 grams tofu (bean curd), cut into 1 inch pieces                        
• 1 medium broccoli, separated into medium florets                     
• 2½ tbsps corn flour            
• 2 tbsps oil                         
• 2 tsps garlic paste
• 1½ cups vegetable stock
• Salt to taste 
• 1 tsp sugar    
• 10 almonds, blanched and peeled    
• ¼ tsp crushed red chillies
• 1 tbsp vinegar

Method

1. Mix corn flour in ¼ cup of water. Cut carrots into diamonds or into petal shape. Quarter spring onion bulbs. Cut bean curd into triangles.
2. Heat 2 tbsps oil in a non-stick wok. Add garlic paste and sauté for a few seconds. Add spring onions and carrots and continue to sauté. 
3. Add 1 cup vegetable stock, salt and sugar and mix. Add bean curd, broccoli, almonds and mix. Add ½ cup vegetable stock and mix.
4. Add crushed red chillies and corn flour mixture.  Mix well and cook till it thickens.
5. Add vinegar and take the wok off the heat.
6. Serve hot immediately.