Ingredients
- 2 Eggplants
- 3 small White Radish
- 1 Purple, red, yellow, or green pepper
- 10 -12 yard beans
- 1 clove of garlic
- 1 tbsp sesame oil
- 2 vegetable stock cubes
- 3 whole small chilies
Instructions
- Cut all the vegetables into strips about 1.5cm wide x 5cm long.
- In a wok, heat the sesame oil and add 1 crushed garlic clove and chilies (uncut if you don’t want it too spicy, or cut up if you prefer more spice)
- Add the vegetables and liberally stir to coat them with the oil. Keep tossing the vegetables in the wok for 2-3 minutes
- Add 2 vegetable stock cubes to ½ cup of boiling water. Add a couple of splashes of stock to the wok to allow for some steam. When the stock evaporates, add more. Continue to do this until the vegetables are cooked to your preference.
- Serve hot with some cooked brown rice.
