Chinese Stir-Fried Vegetables

How to make Chinese Stir-Fried Vegetables

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

• Carrots sliced2 medium

• Green capsicum cut into triangles1 medium

• Red capsicum cut into triangles optional1 medium

• Yellow capsicum cut into triangles optional1 medium

• Cashewnuts 6-7

• Button mushrooms sliced4-5

• Spinach 6-7 leaves

• Cabbage 1 inch cubes1 small

• Oil 1 tablespoon

• Garlic crushed2 cloves

• Spring onions quartered2

• Dark soy sauce 3 teaspoons

• Cornflour/ corn starch 2 teaspoon

• Vegetable stock 1 1/4 teaspoon

• Bean sprouts 1/4 cup

• Salt to taste

Method

Step 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.

Step 2

Add cashewnuts, mushrooms, soy sauce and one cup of vegetable stock and stir. Chop off the stems and roughly chop spinach.

Step 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.

Step 4

Stir. Cook for two minutes. Serve hot.