Ingredients:
Button Mushrooms – 40 gms, diced
Capsicums – 60 gms, diced
Carrots – 40 gms, diced
Cauliflower – 80 gms, diced
Cabbage – 80 gms, diced
Sesame Oil – 4 tsp
Garlic – 10 gms, chopped
Vegetable Stock – 3 tbsp
Salt to taste
Ajinomoto – 1 tsp
Soy Sauce – 2 tsp
Cornflour – 2 tsp
Chinese Wine – 1 1/2 tsp
Almonds – 20 gms, silvered
Method:
1. Blanch all the diced vegetables and keep aside.
2. Heat the sesame oil in a kadai.
3. Saute the garlic for a few seconds.
4. Add all the vegetables and toss for a few minutes.
5. Stir in the vegetable stock, salt, ajinomoto, soy sauce and mix well.
6. Add the cornflour diluted in a little water to thicken and finish with Chinese wine.
7. Remove from the heat.
8. Transfer onto a serving platter.
9. Serve immediately garnished with almonds.
