Ingredients:

• 1 – green capsicum, cut into strips
• 1 – red capsicum, cut into strips
• 2 – onions, sliced diagonally
• 1/2 cup – sliced Mushroom
• 1 cup – Broccoli florets
• 1 – carrot, thinly sliced
• 1 – spring onion, sliced diagonally
• 1 – zucchini, thinly sliced diagonally
• 2 stalks – celery, diagonally sliced
• 1 cup – Bean sprouts
• 1 tsp – freshly minced Ginger
• 1 tsp – garlic, minced
• 1/4 cup – dry sherry
• 2 tbsp – oil
• For sauce:
• 1/2 cup – Chicken stock
• 1/4 cup – water
• 2 tbsp – light soy sauce
• 1 tbsp – corn-starch

Method:

1. Heat oil in a wok.
2. Saute onion, ginger, garlic and dry sherry for 3-4 mins.
3. Add all the vegetables.
4. Stir-fry for 5 mins till vegetables are crisp.
5. Pour in the prepared sauce.
6. Cook on high flame till sauce thickens.
7. Serve hot.

Recipe courtesy of Pammi Singh