1/2 white cabbage cut into thin strips
4 zucchini cut into matches or semicircles
1 bunch green onion cut into 3 cm pieces
1 package fresh mushrooms – the large ones cut in half and the small ones leave whole
Flowers from one broccoli
2 tablespoons quality oil – not olive
1 package sprouts
1 cup cashew (optional)
2 tablespoons sesame oil
3 tablespoons soy
2 cm cube of crushed ginger
4 crushed garlic cloves
Salt and pepper to taste
Heat a wok pan or pot and pour in the oil.
Put all the vegetables except the sprouts, the ginger, garlic, salt and pepper and mix until the cabbage softens but still retains some of its crispness.
Add the sesame oil and soy and continue to mix or stir for another two minutes.
Remove from the heat, stir in the sprouts and cashews and serve immediately.