Water chestnuts in black pepper sauce

Ingredients

• 1-2 cups vegetables assorted 1 tsp soya sauce
• 2 tsp black pepper sauce
• 1 tsp lemon sauce
• 1 tsp vinegar
• 8-10 water chestnuts to be added just before
• serving
• onion large pieces
• 1 cup water
• a handful spring onions for garnish.
• 3-4 garlic chopped fine
• 1" ginger chopped fine
• 1 tbsp oil
• 1 tsp sesame oil
• 3-4 tsp cornflour mixed with a little water (now this proportion can be haywire since

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Preparation

• Cut the water chestnuts in half and peel it. Handle it delicately since it tends to break. Scrape the brown covering on the water chestnuts, wash and cut the half into two and keep aside.
• Heat the oil and fry the garlic and ginger for a minute. Do not allow it to burn. Add the onion and fry for another minute.
• Add the vegetables and fry them for 1-2 minutes. Add the stock and cook them until cooked but still crisp. Add the sauces simmer till it boils.
• Add the cornflour mix to thicken it. Add the water chestnuts, top it with sesame oil and simmer for just 1-2 minutes. Garnish with spring onions and serve with steamed rice.