1 tablespoon of olive oil, 1 medium sized onion cut into 2 halves ,1 red bell pepper sliced, 1 yellow bell pepper sliced, 1-cup carrots sliced, 1- cup mushroom slice, 2 cups broccoli, 1-cup, 1- cup snap peas, baby corn, quarter cup soy sauce, 2 cloves garlic minced, 20g ginger shredded, 2 tablespoon brown sugar, 1 teaspoon sesame oil, 2 tablespoons Shirley’s Jollof paste.
1. Heat the Olive oil In a wok medium to high heat. Add onions ,bell peppers, peas, mushrooms ,carrots broccoli ,baby corn and sautè for 3 to 4 minutes until almost tender.
2. In a small bowl whisk together soy sauce garlic brown sugar ,sesame oil and 2 tablespoons of Jollof paste .
3. Pour over vegetables add a little water ,add salt to taste and Cook until the source has thickened.
4. Serve with Rice of your preferred choice and garnish with spring onions and sesame seeds.