Chinese Five-Spice Vegetables
From: Frenzy

A Chinese vegan dish with a delightful addition of the traditional traditional Chinese spices that results to a delightful and encouraging meal to eat for the entire vegan family.

SERVES 4 -6 , 6 cups

• 1 teaspoon garlic, minced
• 1 teaspoon gingerroot, minced
• 1 sweet onion, sliced
• 200 g cauliflower, chopped
• 400 g butternut squash, cubed
• 200 g Chinese cabbage, chopped
• 100 g baby corn, cut into 1 inch
• 100 g snow peas
• 150 g firm tofu, diced
• 200 g mushrooms
• 2 teaspoons Chinese five spice powder
• 2 teaspoons sugar
• 2 tablespoons soy sauce
• 3/4 cup water
• 2 teaspoons all-purpose flour
• 1 teaspoon sesame oil
• 1 tablespoon canola oil

In a cup, combine the minced garlic, soy sauce, Chinese five spice powder, sugar, water, sesame oil and flour

In a wok, heat oil and fry the onion and ginger

Add the squash, cauliflower,baby corn and the mixture then simmer for 3 1minutes or until cooked and tender

Add the mushrooms and Chinese cabbage then simmer for 2 minutes.

Add the tofu and simmer for 1 minute.