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Ingredients
1 bunch of asparagus
1 red capsicum
1 green capsicum
½ brown onion
200g bean sprouts
1 bunch of coriander
2 green chillies
1 bunch of bok choy
1 carrot
1 eggplant
100 ml garlic soy and chilli sauce
Method
1. Chop all vegetables to a similar size.
2. Stir fry together until the bean sprouts start to soften then add the sauce and cook until heated through and serve.
Note:
This dish was cooked on a large flat plate barbeque, if you use a wok mix all the vegetables together in a large bowl then cook in batches.
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