Stir-frye in high heat to keep the vegetables crisp and flavorful, it also helps the vegetables to retain their color and flavour. It takes only about two minutes in the frying pan (I use nutoil). I've choosen broccoli, thin spring onions, carrots and red cabbage in my wok. Serve with white rice (basmati) and a variety of asian sauces (soya, hot sweet chili, tabasco, oyster ...) serve a couple of spring rolls on the side (chicken & coriander). Enjoyable with cold white wine (Macon or S:t Brie) or cold beer, plain water. Light, tasty and pretty!
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