Chinese Five-Spice Vegetables

Ingredients

• 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
• 3/4 cup water
• 2 teaspoons all-purpose flour
• 1 teaspoon sesame oil
• 1 tablespoon canola oil

Directions

1. 1

   In a cup, combine the minced garlic, soy sauce, Chinese five spice powder, sugar, water, sesame oil and flour

2. 2

   In a wok, heat oil and fry the onion and ginger

3. 3

   Add the squash, cauliflower,baby corn and the mixture then simmer for 3 1minutes or until cooked and tender

4. 4

   Add the mushrooms and Chinese cabbage then simmer for 2 minutes.

5. 5

   Add the tofu and simmer for 1 minute.