- 2 tsp canola oil
- 1 medium onion, sliced
- 2 cloves garlic, crushed
- 1 tsp fresh ginger, grated
- 1 red capsicum, sliced
- 125g snow peas
- 100g fresh or canned baby corn, halved lengthwise
- 1 cup bean sprouts
- 1 bunch baby bok choy, chopped
- 1 tbs soy sauce
- 1 tbs sweet chilli sauce
- ¾ cup raw cashews
![Print hero](https://images.contentstack.io/v3/assets/blt9039451385f46c16/blt114564a4874c3b80/635fb77ed7065f298ba91a34/vegetable-stirfry-3.png?width=910&height=400&format=png&quality=95&crop=910%3A400)
Vegetable stir-fry
Serves: 4
Prep: 15
Cook: 10
Ingredients
Method
Step 1
Heat oil in a wok or frypan. Stir-fry onion and garlic for 1 minute.Step 2
Add ginger and saute for another minute. Stir through capsicum, snow peas and corn. Stir-fry for another 2 minutes.Step 3
Add remaining ingredients and stir-fry for another 2 minutes, or until heated through. Serve on steamed rice.