Satay Vegetables

Slice into sticks:
- carrot
- eggplant
- zucchini
- sweet potato
- capsicum

Fry eggplant and zucchini in a little oil in wok to cook through. Add a little chicken stock to moisten and some sherry. Take out. Cook sliced onion and crushed garlic, and put eggplant and zucchini back in. In the meantime boil carrot and sweet potato in a saucepan and drain and add in. Finally add capsicum and then satay sauce to heat through. Serve with rice.

Result: 4 - pretty good for a simple vege dinner
Preparation: very quick and easy