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Method :
Trim top from
zucchini. Cut in half, across, then in half length ways and, finally
into julienne strips. Peel carrots, cut as for zucchini. Top and tail
beans. Cut each in half, across, then in half lengthways. Cut celery
into lengths, then into strips. Cut capsicum (bell pepper) into strips,
removing any pith and seeds. Trim spring onions (shallots), cut into
lengths, then each length in half. Add water and stock cube to saucepan,
bring to boil. Add carrots, cook 2-3 minutes, then beans, celery and
zucchini and cook a further minute. Lastly, add capsicum (bell pepper)
and spring onions (shallots) and cook a further minute. Drain, then
gently lift vegetables from water, using tongs or a slotted spoon to
avoid breaking strips.
Prepare the
vegetables neatly using a small sharp knife. Cook them quickly and serve
them right away.
Serves 4 - 6
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