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What you need:

1 tbsp crushed garlic
1 tbsp ginger paste
1/4 cup spring onions, finely chopped
1 onion, quartered
2 1/2 cups vegetables (baby corn, capsicum, beans, carrot, cabbage), chopped into bite sized pieces
1 tsp light soya sauce
2 tsps vinegar
1/2 tsp brown sugar
2 tbsps tomato ketchup
1/2 tsp white pepper
1 1/2 tbsp cornflour (mixed in 1 cup water)
salt to taste
1 tbsp toasted sesame seeds/til
1 1/2 tbsps sesame oil or peanut oil

What you do:

Par boil carrots, beans, baby corn in 3 cups of boiling water and pinch of salt for 3 mts. Turn off heat, strain and cool.

Heat a tbsp of sesame oil in a large wok, once the oil is piping hot, add half of the crushed garlic and ginger paste and stir fry for a few seconds.

Add the chopped spring onion whites and stir for half a mt. Add the par boiled as well as the rest of the other vegetables and stir fry on high for 4-5 mts, constantly tossing them. Add salt and pepper to taste. Remove and keep aside.

In the same wok, add 2 tsps of oil, add remaining crushed garlic and stir for a few seconds. Add brown sugar, soy sauce, tomato ketchup and vinegar. Combine well.

Add the cornflour mixture and cook stirring continuously till the sauce turns thick and turn off heat.

At the time of serving, mix in the stir fried vegetables and garnish with toasted sesame seeds and spring onion greens.

Serve hot with noodles or fried rice.

 

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what you need:

½ Red/purple cabbage, chopped
½ Green cabbage, chopped
3 carrots, grated
½ cup macadamia nuts (Optional)
¼ cup pine nuts (optional)
3 tbsp lemon juice
1 tsp garlic, crushed
¼ cup olive oil
1 cup green leafies (i.e. rocket or spinach leaves)
1 tsp vegetable stock

what you do:

Make a vegetable stock by adding your vegetable stock cube to water, and mixing.
Pour this over your chosen amount of cous cous, and leave to soak in a flavour.
Wash all your vegetables in a colander.
De-seed and slice all your bell peppers, and put in a bowl to one side.
Slice your tomato and put in the bowl also.
Add sweet corn to the bowl.
Chop your spring onion and add to the bowl.
Stir your cous cous and ensure the stock is soaked in. Now add your bowl of vegatables to the cous cous and mix in evenly.
Served best cold, with meat/fish of your choice

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What you need:

2 medium onion ( peeled and thinly sliced)
2 tbsp vegetable oil
2 tbsp butter
1 tsp sugar
1 tsp balsamic vinegar
750ml beef stock
4 tsp corn flour
4 tsp cold water
Salt and black pepper

What to do:

In a large saucepan melt the oil and butter over a gentle heat. Add the onion and cover with a lid. Cook slowly for approx 10 mins or until the onions are soft and see through.
Add the sugar and balsamic vinegar to the onions and stir well.

Cover with the lid and continue to cook for a further 5 minutes.
Add the stock and boil gently uncovered for 5 minutes.

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