Ingredients
- 2 small onions
- 250g carrots
- ¼ medium cauliflower
- 250g beans
- 3 sticks celery
- 1 red pepper
- 125g zucchini
- ¼ medium cabbage
- 5 shallots
- ¼ cup oil
- 2 teaspoons finely chopped green ginger
- ½ cup water
- 1 chicken stock cube
- Method
Instructions
- Prepare vegetables: peel and quarter onions, scrape carrots and slice finely, break cauliflower into flowerets, string beans and celery and slice diagonally, cut pepper into 2½ cm cubes, slice zucchini finely, slice cabbage finely and chop shallots finely.
- Heat oil in a wok or large frying pan.
- Add ginger, onions, carrots and cauliflower.
- Stir gently to coat all vegetables with oil.
- Add water and crumbled stock cube. Bring to the boil.
- Boil for 3 minutes, covered
- Add beans, celery, pepper, zucchini and shallots.
- Cover and cook until vegetables are just tender, about 5 minutes.
- Scatter cabbage over top of vegetables, cover again and cook a further 2 minutes.
- Remove lid and stir cabbage gently through other vegetables.
- Serve garnished with sliced shallots.
