Ingredients
1 cup broccoli florets
½ cup cauliflower florets
2 carrots thinly sliced
1 cucumber thinly sliced
1 onion sliced thinly
1 cup of shredded cabbage
½ cup of beans diagonally sliced
1 zucchini thinly sliced
2 cloves garlic crushed
1” ginger grated or finely chopped
1 tbsp. organic white vinegar
1 tsp. organic soya sauce
Salt to taste
1 tbsp. olive oil

Method

Heat the oil in a wok/ thin kadhai, add the garlic, sauté till brown. Add green chillies, let splutter and then add the ginger.

Add the carrots, beads and zucchini. Stir for a minute, before adding all the rest of the vegetables.

Add the salt, vinegar and soya, and stir for another 2 minutes.
Serve hot straight of the wok!

Suggestion – If you want to reduce the crunch a bit, you could blanch the beans, carrots and broccoli before adding to the wok. And to make it a complete meal for 2, add 2 bowls of cooked rice and toss with a bit more salt and soya sauce before serving… and you have healthy rice with crunchy stir fried vegetables!