Assorted Vegetables with Tianjin cabbage

Ingredients
  • 1/2 dikon radish, peeled and cut in julienne
  • 1 carrot, peeled, sliced and cut into flowers
  • 2 stalks of green onions, chopped
  • 4 white asparagus spears, cut into 3 cm sections
  • 1 small zucchini, sliced into 5 cm long stripes
  • 1 small yellow bell pepper, deseeded and sliced
  • 2 stalks of celery, sliced
  • 1 teaspoon of ginger root, grated
  • 1 tablespoon of Tianjin preserved cabbage
  • 2 tablespoons of oil
  • 1/2 cup of vegetable stock
  • pinch of sugar
  • 1/2 tablespoon of cornstarch
Instructions
  1. Blanch asparagus and carrot.
  2. Heat oil in wok, fry ginger till fragrant, add celery, bell pepper, zucchini, daikon and Tianjin , fry about 4 minutes, add asparagus and carrot.
  3. Pour in vegetable stock and sugar, mix well, add cornstarch mixed with 1 tablespoon of water, mix well.
  4. Serve sprinkled with green onion.