Chinese Vegetable Stir Fry
|Red capsicum||1 Medium|
|Oyster mushrooms||100 Gram|
|Canned baby corn||425 Gram|
|Chinese cabbage||500 Gram|
|Olive oil||1 Tablespoon|
|Fresh bean sprouts||250 Gram|
|Spring onions||5 , cut into 3 cm pieces|
|Garlic||2 Clove (10 gm), crushed|
|Sesame oil||2 Teaspoon|
|Sweet chilli sauce||To Taste|
PREPARE AND HEAT barbecue.
Cut capsicum in half, remove seeds and membrane.
Cut into thin strips.
Slice mushrooms in half.
Cut any large baby corn in half.
1.Cut cabbage into thick slices, then crosswise into squares.
2.Brush barbecue flatplate with oil.
Stir-fry capsicum, mushrooms, corn, cabbage, sprouts, spring onions and garlic 4 minutes, tossing and stirring to prevent burning or sticking.
3.Pour over combined olive oil, sesame oil, teriyaki marinade and sugar, stir thoroughly to coat and cook 1 minute longer.
Drizzle with sweet chilli sauce.