Summary

Ingredients

• 2 tablespoon vegetable oil
• 3 clove (s) garlic, crushed
• 2 tablespoon sesame seeds, leave a little to garnish
• 2 stalks celery, cut
• 2 cobs, sliced
• 60 g mushrooms, small heads
• 1 leek, sliced
• 1 zucchini, sliced
• 1 red pepper (s), sliced
• 1 chilli pepper (s), green
• 60 g Chinese cabbae, chopped into small pieces

For the sauce:

• 0.5 teaspoon ½ curry powder
• 2 tablespoon soy sauce, light
• 1 tablespoon rice wine or dry sherry
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 4 tablespoon water

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Instructions

1. Heat the vegetable oil in a wok to the smoke point. Gently swirl the wok or a heavy frying pan. Then reduce the heat a little and fry the garlic and sesame seeds quickly. Leave some of the sesame seeds for garnish.
2. Add the vegetables and fry them for 5 minutes until they start to get soft.
3. Mix the curry powder, soy sauce, rice wine, sesame oil and water with the starch. Add the mixture to the vegetables in the wok and mix well. Bring to the boil while stirring. Cook until the sauce thickens and becomes clear.
4. Now serve with rice or noodles and sprinkle with the sesame seeds.