• 1 medium carrot
  • 500 g cauliflower
  • 1 medium red capsicum
  • 1 medium green capsicum
  • 1 tbsp vegetable oil
  • 1 tsp chopped garlic
  • 250 g button mushrooms
  • 1 1/2 tsp cornflour
  • 2 tsp soy sauce
  • salt to taste


  1. Sliced carrot seed capsicums and cut into 5 cm pices.Cut cauliflower into medium florets
  2. Heat the oil in a wok. Stir in garlic.
  3. Add in carrot and the rest of vegetables fry them over high heat for 2 mins. They must be still crisp and firm
  4. Dissolve cornflour in a little water. Mix with salt and soy sauce. Add to wok stir until sauce thickens
  5. Serve immediately with steamed rice.

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