Email to stef      

Recipe Categories: dryad's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST BRINGAPLATE CAKES-TORTES CAKESandPIES CANDY CASSEROLES COOKIES CURRY DESSERTS DIPS EGGS ENTREE ETHNIC FAMILYMAIN FISHandSEAFOOD FRUIT JAMSandJELLIES KitchenBeginners MAIN-Dinnerparty MEATS Memijs muffinssconesandbiscuits NonFoodaroundthehouse PASTA PASTRIES PIZZA POULTRY RICE SALAD-MEAL SALAD-Potato SALAD-SIDE SALADDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY STOCKSSAUCESANDBASES TartsPiesandCrumbles VEGETABLES VEGETARIAN VEGETARIAN-Stirfry

Combination Vegetables




Source of Recipe


I think it came with my wok






Recipe Introduction


serves 4-6 (depends if main or side dish) For a vegetarian option use vegetarian stock, then this recipe is vegan.





List of Ingredients



• 1 lge white onion, cut into eigths
  
• 2 stalks celery, diagonally sliced
  
• 2 medium carrots, thinly sliced
  
• 1 head broccoli, cut in florets
  
• 2 tsp cornflour
  
• 1 tbs hoisin sauce
  
• 1/2 cup chicken stock (or vegetable stock)
  






Instructions



1. Heat oil in a wok (use peanut, olive or sesame)
   
2. Stirfry all the veg about 5 minutes, until cooked but still crisp (high heat)
   
3. Mix hoisin, stock and cornflour together. Pour mixture into pan. Cook on high until it thickens.
   
4. Serve immediately with jasmine rice.
   






Final Comments


You could possibly put cashew nuts in this too (roast them first)