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Ingredients
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cashew nuts - 25g
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carrots - 75g, cut into matchstick
size
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cucumber - 75g
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baby sweet corns - 75g, cut into small
pieces
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pak choi - 75g
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bean sprouts - 75g
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mushrooms - 75g
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peppers - 75g
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spring onions - 75g
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canned bamboo shoots - 75g
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water chestnuts - 75g
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fresh root ginger - 1 tbsp, grated
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soy sauce
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garlic - 1 clove, crushed
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olive oil - 2 tbsp
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ground black pepper and salt
Method
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Prepare the vegetables according
to type. Cut the carrots and cucumber into matchsticks, slice
the sweetcorns, pak choi, mushrooms, peppers, spring onions,
bamboo shoots, and water chestnuts.
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Heat oil in a pan, add in garlic
and ginger, cook for few minutes, stirring. Add in the harder
vegetables and toss over the heat for 5 minutes more until they
start to soften.
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Then, add the softer vegetables
and stir-fry all of them over high heat for 5 minutes.
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Stir in the cashew nuts, season
with soy sauce, pepper and salt. Serve hot. Serves 3-4.
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