Vegetable Stirfry

Name: Vegetable Stirfry
Ingredients: 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

16 ingredients

11 steps

Ingredients

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

Directions

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.