Succotash with a twist ;)

• 4 sweet corn cobs, shucked
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1/2 orange bell pepper, diced
• 2 carrots, diced
• 10 string beans, diced
• 1 cup lima beans (substitute: kindney beans), cooked
• 1 cup peas (green and/or white), cooked
• 1 large tomato, deseeded and diced
• 5 clove garlic, minced
• 1 tbsp olive oil, extra virgin
• 1 tsp lime juice
• 1 cup vegetable broth (substitute with a single stock cube dissolved in water)
• 1 bunch parseley, finely chopped
• 1 large zucchini, diced
• 1 piece cabbage, thinly shredded
• dash parseley, chopped

1. Cook or steam the sweet corn until the skin of the corn feels less fibrous
2. Take the olive oil in a wok on very high heat.
3. Add the minced garlic, and roast the garlic until the smell changes.
4. There is no need to completely brown the garlic.
5. Add the tougher vegetables, like carrots, string beans, bell peppers, zucchini and Lima beans/kidney beans.
6. Add the salt.
7. Toss on high heat for about 2 minutes until heated through.
8. Add the boiled or steamed sweet corn.
9. Continue tossing on high heat for about 5 minutes.
10. Add the black pepper and chilli flakes.
11. Add the lime juice as well.
12. Add the parsley, tomato and toss for another minute.
13. Add the broth, at this point.
14. Cook for 2 more minutes on high heat.
15. Take the contents onto the serving dish and garnish with the parsley and the shredded cabbage.
16. Serve hot, with rice, or as an appetizer portion.
17. Enjoy!

sweet corn cobs, green bell pepper, red bell pepper, yellow bell pepper, orange bell pepper, carrots, string beans, beans, peas, tomato, clove garlic, olive oil, lime juice, vegetable broth, parseley, zucchini, cabbage, parseley

Taken from cookpad.com/us/recipes/348991-succotash-with-a-twist (may not work)