Chinese Cabbage, Snow Pea and Mushroom Stir-Fry
From: Wendy

A simple, healthy and delicious vegetarian stir-fry.

SERVES 4

• 2 tablespoons light soy sauce
• 1 tablespoon ketjap manis
• 1 teaspoon sesame oil
• 1/2 teaspoon caster sugar
• 2 tablespoons peanut oil
• 1 white onion, cut into wedges
• 75 g almonds, flaked
• 3 cm ginger, cut into thin strips
• 150 g oyster mushrooms, halved
• 100 g shiitake mushrooms, halved
• 200 g snow peas, trimmed
• 1/2 Chinese cabbage, chopped into large squares

Combine soy sauce, kecap manis, sesame oil and sugar.

Heat peanut oil in wok over high heat. Add onion and almonds stir-fry 1 minute.

Add ginger, mushrooms and stir fry 2 minutes.

Add snow peas, cabbage and sauce mixture. Stir-fry 2 minutes.

Serve with steamed rice.