Rainbow Stir-fried Vegetables

Stir-fries didn't exist when I was a child in Australia. My vegetables were served up in steamed to the devil gray mounds in unidentifiable varieties - probably a good thing, because quite often they contained broad beans, cabbage and brussel sprouts. I remember rejoicing when my Mother took a six week Thai Cookery course, and she came home at the end of it with stuff like coconut milk, ginger, lemongrass and chili. Until then curry had meant a bechamel sauce with Keens Curry powder stirred into it.

The wok became the most desired piece of kitchen equipment. Not only did it make a wonderful hat, shield or striking implement in war games with my younger brother, but it also meant that if Mum got it out of the cupboard it meant we were eating colour for dinner.

Tips with cooking veggies in the wok. Cut all the vegetables into slices that will cook in the same amount of time. Snow peas only take two minutes, so make sure you cut the carrot thin enough so it's not raw when you take it out. Secondly, you want cooked, but crisp - otherwise the colour and moisture leaves the vegetable and ends up in the bottom of the wok.

Ingredients:

• 1/2 a small purple cabbage, shredded
• two handfulls of snow-peas
• one carrot sliced thinly (julienne)
• a small head of broccoli, in small flowerettes
• 1 red capsicum, julienne
• 1 large onion, Thai slice (lengthways, not rings)
• 2 cloves of garlic (or more if you like it!)
• 1 nut of ginger (again, to taste - I like about the size of my thumb)
• Half a small packet of cooked Chana Dhal (an Indian snack - if you can't get it, use anything salty and crunchy, eg crispy noodles or roasted cashews)
• 1 glug of Teriyaki sauce (this is Japanese soy - use dark soy and a little honey if you can't find it)
• 1 smaller glug of sweet chili sauce (I like a really spicy one)
• Peanut oil for frying.

Instructions

1. On a hot, fast stovetop fry off the onions, garlic and ginger until nearly soft - try not to brown too much.
2. Add all the veggies and stir a lot - add a tiny dash of water if they start to stick.
3. One minute later add the sauces, fry for one minute more and then take out of the pan immediately. Scatter with the crispy Chana dhal

This recipe can also be served as a salad - simply cook beforehand without adding the sauces and crispy topping. Chill, and add them just before serving.