30 fresh chestnuts (singhada), peeled
2 tsp sesame oil
1/2 cup cabbage, shredded
1/2 cup pak choy, shredded
1 zuccini, cubed
1 carrot, cubed
1/2 cup mushrooms1 tablespoon soy sauce
1/4 cup or 60 ml orange juice
1. Cook the chestnuts in boiling waterfor 7-8 minutes or until tender.
2. Heat sesame oil in a wok. Add the the vegetables and cook for 3-4 minutes on high heat. They should be tender but still crisp.
3. Add the chestnut and soy sauce and orange juice and cook for 2 minutes. Season with salt and pepper. Garnish with fresh coriander and serve hot.