200 g Chinese cabbage; chopped
200 g Broccoli; cut into florets
150 g Leeks; sliced
150 g Green beans; sliced
4 Spring onions; sliced
2 tb Vegetable oil
1 ts Sesame oil
2 ts Garlic; freshly crushed
1 tb Ginger; freshly chopped
1/2 c Vegetable or chicken stock
2 tb Soy sauce
1/2 ts Chilli sauce
2 ts Cornflour; mixed with water
-to form a paste
Heat oil in wok or deep frypan. Add garlic and ginger, cook for a
few seconds then add the vegetables and cook, stirring, for 2
minutes.
Add the stock, soy sauce and chilli sauce. Cover and cook for 4 to
5 minutes.
Move vegetables to one side and add cornflour paste. Stir until it
thickens. Mix vegetables in the sauce and serve.
From Woolworths supermarket promotional brochure
"Oriental On Your Table", May 1999
