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Ingredients
- 1 red capsicum (pepper)
- 100 g (3 1/2 oz) oyster mushrooms
- 425 g (15 oz) tin baby corn
- 500 g (1 lb 2 oz) Chinese cabbage
- 1 tablespoon olive oil
- 250 g (9 oz/2 3/4 cups) bean sprouts
- 5 spring onions (scallions), cut into short pieces
- 2 garlic cloves, crushed
- 1 tablespoon olive oil
- 2 teaspoons sesame oil
- 2 tablespoons teriyaki marinade
- 1/2 teaspoon sugar
- sweet chilli sauce, to taste
Method
1. Cut the capsicum in half and remove the seeds and membrane. Cut into thin strips. Slice the mushrooms in half. Cut any large baby corn in half. Cut the cabbage into thick slices, then into squares.
2. Brush a hot barbecue grill plate or flat plate with oil. Put the capsicum, mushrooms, corn, cabbage, sprouts, spring onions and garlic onto the hotplate and cook for 4 minutes, tossing and stirring to prevent burning or sticking.
3. Mix together the olive oil, sesame oil, teriyaki marinade and sugar and pour over the vegetables. Stir thoroughly to coat and cook for 1 minute longer. Serve immediately, drizzled with sweet chilli sauce.
