Barbecued Chinese Vegetables

- A healthy yet mouth-watering assortment of Chinese vegetable in a traditional Chinese barbecue sauce

• Ready In: 30 mins
• Serves: 4-6
• Yields: 6 c

Ingredients

• 1  tablespoon canola oil
• 1  garlic clove, crushed
• 1  onion, sliced
• 1  teaspoon gingerroot, minced
• 200  g jicama, sliced
• 200  g cabbage, chopped
• 100  g bamboo shoots
• 1  carrot, peeled, cut into strips
• 50  g  baby corn, cut into 1/2 inch
• 1  big red bell pepper, sliced
• 1  tablespoon soy sauce
• 4  tablespoons hoisin sauce
• 4  tablespoons catsup
• 2  teaspoons all-purpose flour
• 200  g tofu, diced
• 200  g portabella mushrooms

Directions

1. In a cup, combine the mixture of catsup, soy sauce, hoisin sauce, and all-purpose flour.
2. In a wok, heat oil and fry the garlic, onion and ginger, then stir-fry the mushroom for 1 minute.
3. Add the baby corn, bamboo shoots, jicama and carrots together with the mixture and simmer for 3 minutes.
4. Add all the remaining vegetables and simmer for 2 minutes.
5. Add the tofu and simmer for 1 minute.