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:

1. Fit the metal chopping blade, place the onion, garlic and ginger in the processor bowl and process until finely chopped.
2. Fit the slicing disc, slice the carrots, cabbage and celery separately.
3. Heat the oil in a large frying pan or wok and add the onion mixture. Stir-fry for 1 min.
4. Add the carrots and stir-fry for a further min.
5. Add the remaining vegetables and stir-fry for 3 mins.
6. Sprinkle with the soya sauce, vinegar and sugar, season well with salt and pepper and stir together for 1 min. Serve immediately.