A favourite Indian recipe with a vegetable that is Indian in origin.
To serve: 4

4-5 Babycorns (1 inch pieces)
1 large sized Carrot (1 inch cubes)
5 Button mushroom (quartered)
1 medium sized Green capsicum (1 inch cubes)
1 medium sized Red capsicum (1 inch cubes)
1/2 small sized Chinese cabbage (cut roughly)
3 tbsps Chilli oil
5-6 Red chillies whole (broken into two)
1/2 tbsp Garlic paste
1/2 tbsp Ginger paste
2 Spring onion (finely chopped)
2 tbsps Dark soy sauce
1/2 cup Vegetable stock
Salt to taste
2 tsps Sugar
2 tbsps Corn starch (blended with half cup of water)
1/4 cup Roasted peanuts

Heat two tablespoons of chilli oil in a wok. Add broken red chilli, garlic paste, ginger paste, chopped spring onions and sauté. Add baby corns, carrot, button mushrooms and sauté. Add dark soy sauce and continue to sauté. Add vegetable stock, salt, sugar and mix. Add dissolved cornstarch. Add green and red capsicums, roasted peanuts, Chinese cabbage leaves and mix. Add a little more stock if required. Mix and take off the heat. Do not overcook. Serve hot in a basket of noodles garnished with the remaining chilli oil.