BROCCOLI MUSHROOM BEAN SPROUTS STIR-FRY INGREDIENTS: Broccoli – one small head cut into thin florets Mushrooms – 1 cup, quartered with thick stalks removed. I used Shitake mushrooms but you can use pretty much any variety you want. Bean sprouts – 1/2 cup Green bell pepper / capsicum – 1/2 cup, cut into squares Onions – 1/2 cup, cut into squares Garlic – 2 cloves, chopped Red chilli powder – 1 tsp Low sodium soya sauce – 4 tbsp Cornflour / cornmeal – 1 tbsp, dissolved in 4 tbsp water Salt – to taste Oil – 2 tsp INSTRUCTIONS:

  1. Heat oil and fry the onions and garlic until the onions turn pink.
  2. Increase the heat to high and add the soya sauce. Let the sauce boil for about a min before adding the broccoli, mushrooms and capsicum. Continue to stir on high heat.
  3. Once the vegetables have wilted a bit, add the bean sprouts and mix well.
  4. Add the cornflour mix and blend well. Make sure not to use too much water to dissolve the cornflour.
  5. Mix for another minute until the dish has blended well. Taste and adjust salt. You may not need as much as you think because the soya sauce will already have some salt.