Stir-Fried Snow Peas, Cabbage & Mushrooms
½ red capsicum, finely sliced
3 large mushrooms, sliced
2 handfuls of snow peas, top and tailed
1 stalk celery, sliced on diagonal
¼ small cabbage, roughly chopped
1 tbsp ginger, grated
1 tbsp cornflour
2 tbsp sweet chili sauce
1 tbsp soy sauce
2 tbsp vegetarian oyster sauce
1 cup vegetable stock
2 cups cooked brown rice
Add one heaped teaspoon of cornflour to one cup of vegetable stock and stir.
Heat a wok on a high heat. Add the celery, capsicum and the mushrooms. Stir fry for one minute then add the cabbage, grated ginger and the snow peas and continue to stir fry. Add the sweet chilli sauce, soy sauce, and vegetarian oyster sauce and stir fry. Add the vegetable stock and cornflour mixture. Mix well and stir until the vegetables are tender and the sauce returns to the boil and thickens slightly. Serve with cooked brown rice.
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