Discover India in Washington DC Change City
1/2 cup cabbage, cut into cubes
1/2 cup spring onion whites, guartered
2 cups pakchoi, cut into wedges
3/4 cup baby corn, cut into wedges (parboiled)
1/4 cup broccoli florets (parboiled)
1/4 cup snow peas, each cut into 2 (parboiled)
1/2 cup capsicum, cut into wedges
1/2 cup zuccini, sliced
4 dry red chillies, broken into pieces
4 teaspoons Schezuan sauce
2 teaspoons cornflour mixed with ½ cup water
	a pinch sugar
	1 tablespoon oil
	salt to taste
heat the oil in a wok or a frying pan, add the dry red chillies,
cabbage and ¼ cup water and allow it to cook till the water
evaporates and the cabbage is tender.
Add the spring onion whites, pakchoi and stir fry for another minute.
 Add all the other vegetables and the Schezwan sauce and cook for
a minute.
 Add the cornflour paste, sugar and salt. Mix well and allow it
to come to a boil.

**Serve immediately**