Vegetable Stirfry
- 2 tablespoons vegetable oil
- 1 cup onions medium
- 1 cup carrots medium
- 1 cup zucchini medium
- 1 cup red capsicum
- brocolli
- 250 grams snow peas
- 2 teaspoons garlic crushed
- 1 cup bean shoots
- 1 cup water chestnuts
- 1 cup cashew nuts
- 1 teaspoon cornflour
- 1 cup soy sauce
- 1 cup plum sauce
- salt
- pepper
- Peel and 1/4 onions, separate pieces.
- Peel and slice carrots 0.25 cm diagonally.
- Slice zucchini 0.25 cm diagonally.
- Cut brocolli into flourets.
- Cut capsicum 1 cm strips.
- Mix cornstarch, soy sauce and sate sauce and set aside.
- Heat oil in wok until quite hot.
- Add onion, carrot, capsicum and broccoli, saute quickly, keeping it moving, about 2 minutes. When broccoli is bright green, add snowpeas and garlic and cook for 2-3 minutes more. broccoli should be tender and pea pods a bright green.
- Add plum saue and soy sauce mixture, mix thoroughly, and stir until thickened. Add a little water or stock if necessary.
- Toss through bean shoots.
- Serve immediately.
vegetable oil, onions, carrots, zucchini, red capsicum, brocolli, snow peas, garlic, bean shoots, water chestnuts, cashew nuts, cornflour, soy sauce, plum sauce, salt, pepper
Taken from www.yummly.com/recipe/Vegetable-Stirfry-1676255 (may not work)