Chinese Vegetables

Ingredients
500gms Chinese broccoli
1 tbs finely chopped green ginger
1 Ishikuru onion
4 sticks Chinese celery
1 small bunch mustard spinach
250gms snow peas
8 red bunching onions
1/4 cup oil
2 chicken stock cubes
3/4 cup water

Method

1. Peel and quarter the onion.  String the celery and slice diagonally.
2. Take the leaves off the stalks of cabbage.  Slice the stalks diagonally and chop the leaves roughly.
3. Trim stalks from broccoli.  Cut stalks into even diagonal lengths.  Cut the broccoli tops into small florets.
4. Top and tail the snow peas. Slice the bunching onions diagonally.
5. Heat oil in wok or large frying pan, add ginger, sliced cabbage stalks, broccoli stalks and onion. Stir gently to coat all vegetables with oil. Cook for 1 minute.
6. Add remaining vegetables and toss together lightly.
7. Stir in water and crumbled stock cubes.  Bring to boil.
8. Cover and cook until vegetables are just tender, stirring occasionally. Top with sliced red bunching onions.