Vegetable Stir-fry with Barley

Ingredients

4 servings cooked hull-less barley
2 carrots
2 celery stalks
1 bag sugar snap peas
4 spring onions
1 red bell pepper
1 green bell pepper
1 green zucchini
8 mushrooms
1 can peas
1 can corn
1 can water chestnuts
3 cloves garlic
1cm fresh grated ginger
Soy sauce
Cashew nuts and fresh coriander
Oil for stir-frying

Instructions

1. Cook the barley according to the package instructions.
2. While the barley cooks, wash and chop the vegetables. Start stir-frying the firmest vegetables first (carrots, sugar snap peas, and celery).
3. Then add the remaining vegetables to the wok and sauté until they are just tender but still slightly crisp.
4. Press in the garlic and grate the fresh ginger over the vegetables.
5. Add the cooked barley and season with soy sauce, salt, and pepper to taste.
6. Sprinkle cashew nuts and fresh coriander over before serving.