Stir Fry Vegetables With Soy Sauce

1. Wash and peel the asparagus, carrots and white turnips. Trim and wash the leek, spring onions, cabbage and zucchini. Wash the snow peas and trim the ends. Wash, halve and de-seed the pepper. Cut everything into fine strips of equal length (julienne).

2. Heat the oil in the wok at setting 9 for approx. 2½ minutes. When the oil is hot, turn down to setting 8 and add all vegetables. Then fry for approx. 3 minutes, stirring and turning over constantly.

3. Season to taste with soy sauce and fry at setting 8 until done.

4. Arrange on plates and serve.

Tip: You can garnish the stir-fried vegetables with shoots or shiso leaves.

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