Ingredients:
• 175 g – Carrots
• 175 g – white Cabbage
• 125 g – Bean sprouts
• 1 Onion
• 2 Cloves – Garlic
• 1 – fresh root ginger, peeled
• 4 Celery sticks
• 4 tbsp – oil
• 2 tsp – soya sauce
• 2 tsp – Vinegar
• 1 tsp – castor Sugar
• salt and pepper to taste
Method:
- Fit the metal chopping blade, place the onion, garlic and ginger in the processor bowl and process until finely chopped.
- Fit the slicing disc, slice the carrots, cabbage and celery separately.
- Heat the oil in a large frying pan or wok and add the onion mixture. Stir-fry for 1 min.
- Add the carrots and stir-fry for a further min.
- Add the remaining vegetables and stir-fry for 3 mins.
- Sprinkle with the soya sauce, vinegar and sugar, season well with salt and pepper and stir together for 1 min. Serve immediately.