Light Fragrant Oriental vegetable preparations are always preferred for dinner. We mix and match fresh vegetables which we pick on our way back from work. The kids too enjoy this process and end up chipping into cooking dinner. Water chestnuts , when is season are consumed by the kilo at home. Sometimes , we'll sneak them into soups and momos , but this is a bold and beautiful dish dominated by fresh water chestnuts and supported by other greens .
100 gms peeled fresh and tender water chestnuts ( Sliced or chopped into chunks)
6-8 leaves of Bok Choy
1 small zucchini sliced
1 cup coarsely chopped Chinese cabbage
1/2 cup bean sprouts ( Optional)
1 tblsp each julienned ginger and garlic
3 dried red chillies
salt , pepper to taste
1 tsp sugar
2 tsp light soy sauce
1 tblsp Sesame Oil
Heat the oil . Toss in ginger then garlic and dry red chillies. Add the vegetables and toss on high heat for 2 minutes. Add in the salt , pepper, sugar and soy sauce. Mix well and serve. The vegetables should still be firm and crunchy. Enjoy on its own or with vegetable / chicken tossed hakka noodles.
