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

1. Peel and 1/4 onions, separate pieces.
2. Peel and slice carrots 0.25 cm diagonally.
3. Slice zucchini 0.25 cm diagonally.
4. Cut brocolli into flourets.
5. Cut capsicum 1 cm strips.
6. Mix cornstarch, soy sauce and sate sauce and set aside.
7. Heat oil in wok until quite hot.
8. 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.
9. Add plum saue and soy sauce mixture, mix thoroughly, and stir until thickened. Add a little water or stock if necessary.
10. Toss through bean shoots.
11. 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)