Ingredients:

• 750 g – mixed vegetables (cauliflower, French beans, Carrot and baby corn)
• 2 cups – steamed Rice
• 2 cups – vegetable stock
• 3 tbsp – soya sauce
• 1 – Capsicum (diced in large cubes)
• 2 tbsp – cornflour
• 4 tsp – Vinegar
• 2 tsp – – chilli sauce
• 2 tsp – Ginger (finely chopped)
• 1 tsp – Garlic (finely chopped)
• 4 – Red Chillies (broken into pieces)
• 1/2 tsp – ajinomoto
• 2 tbsp – oil
• 1 pinch – Sugar
• Pepper to taste
• Salt to taste

Method:

1. Dice all the vegetables and parboil them.
2. Reserve the stock.
3. Heat the oil in a wok on high heat.
4. Add ginger, garlic and red chillies and stirfry for 2 minutes.
5. Add the parboiled vegetables, capsicum and ajinomoto and stir fry over high heat for another 2 minutes.
6. Add soya sauce, vinegar, chilli sauce, salt and pepper.
7. Saute well.
8. Mix the stock and cornflour without lumps.
9. Add to the mixture and cook for one minute.
10. Add the sugar and stir well.
11. Pour over steamed rice and serve hot.