Stir-Fried Vegetables with Lemon Ginger Sauce

Ingredients

• 1/2 cup blanched almonds
• 2 tbsp oil
• 1 medium onion, chopped
• 2 cloves garlic, crushed
• 1 medium green capsicum, chopped
• 125g green beans, chopped
• 1/4 medium cauliflower, chopped
• 1/4 small cabbage, shredded
• 1 medium zucchini, chopped
• 1 tbsp cornflour
• 3/4 cup water
• 1 cup bean sprouts
• 1/4 cup tamari shoyu
• 2 tsp lemon juice
• 1 tbsp grated fresh ginger
• 1/4 tsp ground cardamom
• 1 tbsp sugar

Method

• Toast almonds on oven tray in moderate oven for about 5 minutes, then cool.
• Heat oil in large frying pan or wok, add onion and garlic, stir over medium heat for about 2 minutes until onion is soft.
• Add capsicum, beans and cauliflower, stir over medium heat for about 5 minutes or until cauliflower is almost tender.
• Add cabbage and zucchini, stir over heat for about 2 minutes until cabbage is wilted.
• Blend cornflour with water, add to pan with sprouts, tamari, juice, ginger, cardamom and sugar. Stir over high heat until mixture boils and thickens.
• Sprinkle with almonds when serving.

Source

The Australian Women's Weekly Home Library: Vegetarian Cooking