Peel carrots, wash and cut into two lengthwise and thinly slice.
Wash capsicum, halve, deseed and cut into one inch sized pieces.
Peel, wash and cut onion into quarters and separate onion segments.
Wash and separate cauliflower into small sized florets and slice them into two through the stem.
Wash, trim and slice baby corns into three to four pieces diagonally. Separate Chinese cabbage leaves and wash thoroughly under running water. Drain well and cut into one inch sized pieces.
Wash mushrooms thoroughly and cut them into quarters. Peel, wash and slice spring onion along with some greens. Peel, wash garlic and crush lightly. Peel, wash and slice water chestnuts.
Dissolve cornstarch in half a cup of water. Keep aside.
Heat oil in a non-stick wok, add garlic, stir and add carrots, cauliflower, baby corns and mushrooms. Toss well and sprinkle a little water on vegetables. Cook on high heat, stirring frequently, for two to three minutes.
Add onion segments, capsicum, water chestnuts and Chinese cabbage. Stir-fry on high heat again for two minutes, stirring frequently. Add soy sauce and salt and white pepper powder to taste. Toss well.
Mix blended cornstarch and add to the vegetables, stirring continuously. Cook further for a minute. Serve immediately. |
