Chinese stir fry mix vegetable salad
(Salad of a different kind)
This dish retains most of the nutritional values, freshness and colors of the ingredients.

Chinese stir fry mix vegetables

Ingredients

• 1 carrot, halved and cut into strips
• 1 cup cauliflower, cut into 2" flower segments
• 1 cup French beans, sliced
• ½ cup snow peas
• ½ cup young sweet corns
• 1 tsp of ginger, shredded
• 2 red capsicums, diced or cut into strips
• 2 green capsicums, diced
• 4 dried mushrooms, (soaked overnight), diced
• 4 pips garlic, chopped finely
• 3 tbsp peanut oil
• Salt and pepper to taste
• 2 tbsp corn flour, 1 tbsp soy sauce, ½ cup water from the soaked mushrooms, mix well to get a corn flour mixture.

 Method

1. In a large saucepan, heat the oil, fry garlic
   and ginger till golden.

2. Add all vegetable ingredients, except for the capsicums, and stir fry vigorously over high heat for 3 minutes.

3. Add the capsicums, fry for 30 seconds.

4. Add corn flour mixture, salt and seasoning. Bring to boil, this takes 30 seconds, switch
   off the fire immediately.

5. Dish out. Garnish with pine nuts, cashew
   nuts or coriander leaves.

 Curried potatoes
(cooking time 15 minutes, serve 5)

Ingredients

 

• 5 potatoes, peeled and diced
• 2 tomatoes, diced
• 2 tsp mustards seeds
• 1 bunch coriander leaves, chopped
• 1 tbsp lemon juice
• salt and pepper to taste
• 1 tsp chili powder
• 2 tbsp olive oil
• 1/2 cup water

Method

1. Heat olive oil over a medium fire, fry the mustard seeds till they pop.

2. Add chili, potatoes, and stir fry briskly for
   3 minutes, sprinkle some water if necessary.

3. Add tomato dices, stir fry. Add remaining water. Simmer for 3 minutes until the
   potatoes are soft and cooked through.

4. Stir in lemon juice and chopped coriander leaves and mix well.

5. Add garnishing.