Clean, wash and cut mushrooms into thick slices. Wash, halve, deseed and cut capsicums into two centimetre sized dices. String, wash French beans and cut into two centimetre sized pieces. Separate cauliflower into one inch sized florets and wash well. Peel, wash and cut carrots and onions into two centimetre sized dices.
Peel and wash spring onions and slice thinly. Wash three-four spring onion greens and chop finely. Keep aside for garnish. Peel and wash ginger and garlic and grind into pastes separately.
Place French beans, cauliflower and carrots in a pan with one cup of water. Boil for five to six minutes. In another bowl mix cornstarch with a quarter cup of water.
Heat oil in a wok an gently stir-fry ginger paste, garlic paste and spring onions. Add pepper powder, Ajinomoto and salt and mix well.
Add vegetable stock (or water), tomato ketchup, soy sauce, sugar and vinegar and mix well. Cook on medium heat for four to five minutes. Add French beans, cauliflower, capsicums, mushrooms, carrots and onions and mix well.
Cook on high heat for six to seven minutes. Stir in cornstarch mixture. Cook further for seven to eight minutes.
Garnish with spring onion greens and serve immediately. |
