Chinese Stir Fried Vegetables

Ingredients:
Fresh button mushrooms 4-6
Tofu(bean curd) 100 gms
French Beans 4-6
Chinese cabbage 1/4 medium sized
Broccoli 1/2 medium sized
Capsicum 1 medium sized
Baby corns 4-6
Carrot 1 medium sized
Spinach 10-12 leaves
Garlic 6-8 cloves
Spring onions 2
Cornstarch 1 tbsp
Oil 4 tbsps
Salt to taste
Ajinomoto 1/2 tsp
Sugar 1 tsp
Light soy sauce 2 tbsps
White pepper powder 1/2 tsp
Toastes sesame seeds 1 tbsp

Method:

1.Clean, wash and cut mushrooms into quarters. Wash and cut bean curd into eight to ten pieces. Soak in hot salted water for 5 mins., drain & keep aside. String, wash & cut French beans diagonally into 1 inch sized pieces.

2. Was, trim & cut broccoli into small florets. Soak the florets in warm salted water for fifteen minutes, drain & keep aside. Wash, halve, deseed & cut capsicum into diamond shaped 1 inch sized pieces.

3. Wash & diagonally slice baby corns. Wash, peel, halve & diagonally slice carrot. Wash & tear spinach leaves into 2. Peel, wash & crush garlic. Was, trim & slice spring onions & reserve some sliced greens for garnish. Blend cornstarch in one cup of water.

4. Heat oil in a wok, add garlic & sliced spring onion, stir fry briefly. Add carrot, baby corns, mushrooms & broccoli . Continue to stir-fry and add French Beans, capsicum & chinese cabbage and cook for 2-3 minutes.

5. Stir in one cup of water and simmer for a couple of minutes. Add salt, Ajinomoto, sugar, soysauce & pepper powder.

6. Add spinach leaves & tofu. Stir in blended cornstarch, toss well to thicken the sauce & coat all the vegetables. Sprinkle toasted sesame seeds & serve hot, garnished with reserved apring onion greens.