Chinese Five-Spice Vegetables

Frenzy's Note:

A Chinese vegan dish with a delightful addition of the traditional traditional Chinese spices that results to a delightful and encouraging meal to eat for the entire vegan family.

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Serves: 4-6

Yield: 6.0 cups

• 1 teaspoon garlic , minced
• 1 teaspoon gingerroot , minced
• 1 sweet onion , sliced
• 200 g cauliflower , chopped
• 400 g butternut squash , cubed
• 200 g Chinese cabbage , chopped
• 100 g baby corn , cut into 1 inch
• 100 g snow peas
• 150 g firm tofu , diced
• 200 g mushrooms
• 2 teaspoons Chinese five spice powder
• 2 teaspoons sugar
• 2 tablespoons soy sauce
• ¾ cup water
• 2 teaspoons all-purpose flour
• 1 teaspoon sesame oil
• 1 tablespoon canola oil

Directions:

1. In a cup, combine the minced garlic, soy sauce, Chinese five spice powder, sugar, water, sesame oil and flour
2. In a wok, heat oil and fry the onion and ginger
3. Add the squash, cauliflower,baby corn and the mixture then simmer for 3 1minutes or until cooked and tender
4. Add the mushrooms and Chinese cabbage then simmer for 2 minutes.
5. Add the tofu and simmer for 1 minute.