Chinese Five-Spice Vegetables

• 1 teaspoon garlic, minced
• 1 teaspoon gingerroot, minced
• 1 sweet onion, sliced
• 200 g cauliflower, chopped
• 400 g butternut squash, cubed
• 200 g Chinese cabbage, chopped
• 100 g baby corn, cut into 1 inch
• 100 g snow peas
• 150 g firm tofu, diced
• 200 g mushrooms
• 2 teaspoons Chinese five spice powder
• 2 teaspoons sugar
• 2 tablespoons soy sauce
• 3/4 cup water
• 2 teaspoons all-purpose flour
• 1 teaspoon sesame oil
• 1 tablespoon canola oil

1. In a cup, combine the minced garlic, soy sauce, Chinese five spice powder, sugar, water, sesame oil and flour
2. In a wok, heat oil and fry the onion and ginger
3. Add the squash, cauliflower,baby corn and the mixture then simmer for 3 1minutes or until cooked and tender
4. Add the mushrooms and Chinese cabbage then simmer for 2 minutes.
5. Add the tofu and simmer for 1 minute.

garlic, gingerroot, sweet onion, cauliflower, butternut squash, chinese cabbage, baby corn, snow peas, firm tofu, mushrooms, spice powder, sugar, soy sauce, water, flour, sesame oil, canola oil

Taken from www.food.com/recipe/chinese-five-spice-vegetables-299556 (may not work)