Capsicum 1 medium sized
Red Pepper 1 medium sized
Yellow Pepper 1 medium sized
Garlic 2 cloves
Cucumber 2 small
Water Chestnuts (singhada) 3-4
Spinach Leaves 6-7
Chinese Cabage Leaves 5-6
Spring Onions 2
Oil 1 tsp
Salt to taste
Dark Soy Sauce 3 tsps
Red Chilli Paste 1 tsp
Vegetable Stock 1/4 cup
Cornstarch 2 tsps
Beansprouts 1/4 cup
1.Wash and slice the mushrooms.
2.Wash, remove stem cut into halves, deseed and cut the capsicum, red and yellow peppers into triangles.
3.Peel, wash and crush the garlic cloves.
4.Peel, wash and halve the cucumber. Deseed and cut into cubes.
5.Peel and slice the water chestnuts.
6.Wash in running water and tear the spinach and Chinese cabbage leaves.
7.Peel, wash and quarter the spring onions.
8.Dissolve cornstarch in vegetable stock.
9.Heat oil in a pan, add crushed garlic and sauté lightly.
10.Add spring onion quarters, sliced water chestnuts, cucumber cubes, sliced mushrooms and sauté.
11.Add capsicum, red and yellow peppers and stir.
12.Add salt to taste and dark soy sauce and stir-fry for a while. Add spinach leaves and Chinese cabbage and stir-fry for five minutes.
13.Add red chilli paste, ajinomoto and cornstarch dissolved in vegetable stock. Mix and let it thicken a little.
14.Add cashewnuts and bean sprouts and stir. Serve hot.
Stir Fried Vegetables