Really tasty way to cook vegetables. You can vary the vegetables depending what is in season…..
2 tsp cold pressed sesame oil or olive oil
1 onion cut into thin half moons
2 carrots cut into thin half moons
1 red pepper quartered then finely sliced
1 spring cabbage finely chopped
1 tbsp shoyu
1 tsp fish sauce
1 tbsp rice vinegar
1 tbsp maple syrup
1 cup water
1 tsp toasted sesame oil
2 tsp arrowrootWash and cut vegetables. Heat the oil in a skillet or wok on a medium to high flame and, add the onion, carrots, mange tout, red pepper, and spring cabbage, stirring each separate vegetable for a few moments before adding the next one. Mix the remaining ingredients in a cup then pour onto the vegetables, cover immediately and allow to steam for 2-3 minutes. Mix arrowroot with a dash of cold water and stir through vegetables until the liquid thickens.