Wash, trim and cut Chinese cabbage into one inch sized pieces. Remove stems and break whole red chillies into two. Wash, deseed and cut all three capsicums into one inch sized pieces.
String, wash and diagonally cut mushrooms into quarters. Peel, wash and finely chop garlic.
Blend cornstarch in one cup of water. Mix red chilli paste, tomato sauce, Ajinomoto, sugar and salt to taste in one cup of vegetable stock.
Heat oil in a wok or a pan, add red chillies, garlic and stir-fry briefly.
Add mushrooms, French beans and stir-fry for a minute. Add Chinese cabbage and stir in the sauce and spice mix and remaining vegetable stock.
Cook for four to five minutes and stir in blended cornstarch. Add capsicums and continue to cook for two to three minutes or till sauce starts to thicken and coasts the vegetables well.
Stir in vinegar, sesame oil and serve hot. |
