Ingredients:-Spinach 6-7 leaves
Cabbage leaves 5-6
Water chestnuts,(singhada), sliced 3-4
Cucumbers, deseeded, cubed 2 small
Fresh button mushrooms, sliced 4-5
Green capsicum, cut into triangles 1 medium
Red capsicum, optional, cut into triangles 1 medium
Yellow capsicum, optional, cut into triangles 1 medium
Cornflour 2 teaspoons
Vegetable stock ¼ cup
Oil 1 teaspoon
Garlic, crushed 2 cloves
Spring onions, quartered 2
Salt to taste
Dark soy sauce 3 teaspoons
Red chilli paste 1 teaspoon
MSG ¼ teaspoon
Cashewnuts 6-7
Bean sprouts ¼ cup
Method:-
Tear spinach and cabbage leaves with hand.
Dissolve cornflour in vegetable stock.
Dissolve cornflour in vegetable stock.
Heat oil in a pan, add crushed garlic and sauté lightly.
Add spring onion quarters, sliced water chestnuts, cucumber cubes, sliced mushrooms and sauté. Add capsicums and stir.
Add salt to taste and dark soy sauce and stir-fry for one to two minutes.
Add spinach leaves and cabbage and stir-fry for five minutes.
Add red chilli paste, MSG and cornflour dissolved in vegetable stock.
Add red chilli paste, MSG and cornflour dissolved in vegetable stock.
Mix and let it thicken a little.
Add cashewnuts and bean sprouts and stir.
Serve hot.
Note:
Serve hot.
Note:
Red and yellow capsicums can be replaced with green capsicums.
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