Clean, wash and cut mushrooms into quarters. Wash and cut bean curd into eight to ten pieces. Soak in hot salted water for five minutes. Drain and keep aside. String, wash and cut French beans diagonally into one inch sized pieces. Trim, remove core, wash and cut Chinese cabbage into one inch sized pieces.
Wash, trim and cut broccoli into small florets. Soak the florets in warm salted water for fifteen minutes, drain and keep aside. Wash, halve, deseed and cut capsicum into diamond shaped one inch sized pieces.
Wash and diagonally slice baby corns. Wash, peel, halve and diagonally slice carrot. Wash and tear spinach leaves into two. Peel, wash and crush garlic. Wash, trim and slice spring onions and reserve some sliced greens for garnish. Blend cornstarch in one cup of water.
Heat oil in a wok, add garlic and sliced spring onion, stir-fry briefly. Add carrot, baby corns, mushrooms and broccoli. Continue to stir-fry and add French beans, capsicum and Chinese cabbage and cook for two to three minutes.
Stir in one cup of water and simmer for a couple of minutes. Add salt, Ajinomoto, sugar, soy sauce and pepper powder.
Add spinach leaves and tofu. Stir in blended cornstarch, toss well to thicken the sauce and coat all the vegetables. Sprinkle toasted sesame seeds and serve hot, garnished with reserved spring onion greens. |
