Name: Wok vegetable medley
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 400 g carrots; 150 g sugar peas; 150 g bamboo shoots tinned; 1 cup sweetcorn tinned; 1 yellow pepper; 1 red pepper; 1 green pepper; 1 garlic cloves; 2 tsp fresh chillies 573; 1 cup fresh pineapple chopped; 300 ml tomato juice; 2 ml natreen liquid; 2 Tbs soy sauce; 1 Tbs vinegar; chilli powder to taste; ginger ground; 160 g noodles Chinese

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Ingredients (17)

400 g	carrots
150 g	sugar — peas
150 g	bamboo shoots — tinned
1 cup	sweetcorn — tinned
1	yellow pepper
1	red pepper
1	green pepper
1	garlic — cloves
2 tsp	fresh chillies — 573
1 cup	fresh pineapple — chopped
300 ml	tomato juice
2 ml	natreen liquid
2 Tbs	soy sauce
1 Tbs	vinegar
	chilli powder — to taste
	ginger — ground
160 g	noodles — Chinese

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Method:

Clean the carrots and sugar peas, peal the carrots and cut into thin diagonal slices. Rinse the sugar peas and halve diagonally.
Drain bamboo shoots and corn cobs. Halve, clean and rinse the peppers and cut into strips. Clean and crush the garlic. Sauté
the vegetables together with the garlic in heated oil for approx. five minutes. Add pineapple pieces and tomato juice and bring to the boil. Season to taste with Natreen Liquid, soy sauce, vinegar, chilli and ginger powder. Thicken with light gravy thickener.

Prepare Chinese noodles as per instructions on the packet and serve with the vegetables.