Ingredients:

Spinach 6-7 leaves

Cabbage leaves 5-6

Water chestnuts,(singhada), sliced 3-4

Cucumbers, deseeded, cubed 2 small

Fresh button mushrooms, sliced 4-5

Green capsicum, cut into triangles 1 medium

Red capsicum, optional, cut into triangles 1 medium

Yellow capsicum, optional, cut into triangles 1 medium

Cornflour 2 teaspoons

Vegetable stock ¼ cup

Oil 1 teaspoon

Garlic, crushed 2 cloves

Spring onions, quartered 2

Salt to taste

Dark soy sauce 3 teaspoons

Red chilli paste 1 teaspoon

MSG ¼ teaspoon

Cashewnuts 6-7

Bean sprouts ¼ cup

METHOD:

1. Tear spinach and cabbage leaves with hand.

2. Dissolve cornflour in vegetable stock.

3. Heat oil in a pan, add crushed garlic and sauté lightly. Add spring onion quarters, sliced water chestnuts, cucumber cubes, sliced mushrooms and saute.

4. Add capsicums and stir. Add salt to taste and dark soy sauce and stir-fry for one to two minutes.

5. Add spinach leaves and cabbage and stir-fry for five minutes.

6. Add red chilli paste, MSG and cornflour dissolved in vegetable stock. Mix and let it thicken a little.

7. Add cashewnuts and bean sprouts and stir.

8. Serve hot.

Note: Red and yellow capsicums can be replaced with green capsicums.