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| Ingredients: |
2 tbsp vegetable oil
1 celery stalk, sliced on angle
1 Italian eggplant, cut into sticks
1 carrot, pared and thinly sliced on angle
1/2 red pepper, thinly sliced
1 small zucchini, sliced on angle
1/2 seedless cucumber, sliced on angle |
1 cup chicken stock, heated
1 tsp soy sauce
2 tbsp chopped fresh ginger
2 tbsp greated lemon rind
1 tbsp cornstarch
2 tbsp cold water
salt and pepper |
| Cooking Instructions: |
1) Heat oil in a large frying pan over a high heat. When very hot, add celery, eggplant and carrot. Cook for 7-8 minutes, mixing occasionally.
2) Add red pepper, zucchini and cucumber. Season well with salt and pepper. Continue cooking for 5-6 minutes over a high heat.
3) Pour in chicken stock and cook for 3-4 minutes over a medium heat.
4) Mix in soy sauce, ginger and lemon rind. Continue cooking for 3-4 minutes.
5) Mix cornstarch with coldwater. Incorporate into sauce and continue cooking for 2 minutes. |
| Serving Suggestions: |
| Serve at once. |
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