Barbecued Chinese Vegetables

• 1 tablespoon canola oil
• 1 garlic clove, crushed
• 1 onion, sliced
• 1 teaspoon gingerroot, minced
• 200 g jicama, sliced
• 200 g cabbage, chopped
• 100 g bamboo shoots
• 1 carrot, peeled, cut into strips
• 50 g baby corn, cut into 1/2 inch
• 1 big red bell pepper, sliced
• 1 tablespoon soy sauce
• 4 tablespoons hoisin sauce
• 4 tablespoons catsup
• 2 teaspoons all-purpose flour
• 200 g tofu, diced
• 200 g portabella mushrooms

1. In a cup, combine the mixture of catsup, soy sauce, hoisin sauce, and all-purpose flour.
2. In a wok, heat oil and fry the garlic, onion and ginger, then stir-fry the mushroom for 1 minute.
3. Add the baby corn, bamboo shoots, jicama and carrots together with the mixture and simmer for 3 minutes.
4. Add all the remaining vegetables and simmer for 2 minutes.
5. Add the tofu and simmer for 1 minute.

canola oil, garlic, onion, gingerroot, jicama, cabbage, bamboo shoots, carrot, baby corn, red bell pepper, soy sauce, hoisin sauce, catsup, flour, portabella mushrooms

Taken from www.food.com/recipe/barbecued-chinese-vegetables-300740 (may not work)