Ingredients

• 1 red capsicum

• 1 yellow capsicum

• 1 carrot

• 1 zucchini

• 1 onion

• 60 gms snow peas

• 2 Tbsps oil

• 3 garlic cloves (crushed)

• 125 gms bean sprouts

• 2 Tbsps light soy sauce

• ½ cup vegetable stock

• 1 Broccoli head

Method

1. Cut capsicums, carrot and zucchini into thin slices. Cut onion into quarters and then cut each quarter in half.
2. Cut broccoli florets free and cut in halves again, slice snow peas diagonally. Make sure that the vegetables are all cut into pieces of a similar size so they cook within the same amount of time.
3. Heat the oil in a preheated wok, add garlic and stir fry for 30 seconds.
4. Add onion and stir fry for a further 30 seconds.
5. Add capsicums, carrot, zucchini and snow peas to the wok and stir fry for 2 minutes.
6. Add the bean sprouts to the wok and stir in the soy sauce and stock.
7. Reduce heat to low and simmer for 1-2 minutes until the vegetables are tender and coated with the sauce.
8. Transfer the vegetables and sauce to a serving dish and serve immediately.