Vegetable Stir-Fry With Cashew & Chilli

• 4 tablespoons water
• 1 teaspoon garlic, crushed
• 100 g broccoli
• 100 g cauliflower
• 50 g mushrooms
• 2 carrots, sliced
• 2 red capsicums, sliced
• 125 g red cabbage, sliced
• 125 g snow peas
• 50 g sweet baby corn
• 1 tablespoon sweet chili sauce
• 12 cup roasted cashews

1. Heat water in wok or non-stick frypan and stir-fry crushed garlic and carrot over high heat, 2 to 3 minutes.
2. Add all other veges (cut the broccoli and cauliflower into florets)and stir-fry until just tender.
3. Stir in sweet chilli sauce.
4. Scatter with cashews and serve with steamed rice or cooked noodles.
5. Notes for Variation: For a chicken stir-fry, add 2 thinly sliced chicken fillets at the same time as the carrot.
6. For more spice, add a teaspoon of chopped dried chilli or 1/4 tsp of chilli powder at the time you add the crushed garlic and carrot - watch out, it is hot!

water, garlic, broccoli, cauliflower, mushrooms, carrots, red, red cabbage, snow peas, sweet baby corn, sweet chili sauce, cashews

Taken from www.food.com/recipe/vegetable-stir-fry-with-cashew-chilli-168427 (may not work)