Ingredients:

2 tbsp oil
2 to 3 green chillies, slit
1 tsp grated ginger
1 green bell pepper, cut into thin strips
1 cup cabbage, shredded
2 carrots, cut into small strips
8 to 10 french beans, cut into thin strips
1/2 of a medium sized cauliflower, cut into florets
1/2 tsp sugar
1/2 to 3/4 tsp black bepper powder
4 cups water or clear vegetable stock
2 tsp soy sauce
1 1/2 tsp salt or to taste
1/2 cup tofu, cut into strips
2 tbsp cornflour mixed with 1/2 cup of water
2 tbsp lime juice or vinegar

Method:

In a saucepan, heat the oil over medium heat. Stir in the slit green chillies and ginger and cook for a minute or two. Put in the bell pepper, cabbage, carrots, french beans and the caulifower, each at a time and stir fry for 3 to 4 minutes. Add the sugar and pepper powder and stir fry for a minute more.Add the water or vegetable stock if using, soy sauce, salt and tofu and bring to a boil. Lower the heat, add the cornstarch mixture, increase the heat to medium and boil again. Stir in the lemon juice or vinegar and turn off the heat.

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