Crunchy Vegetable Stir-fry

250 gm broccoli florets
250 gm cauliflower florets
2 sliced spring onions
125 gm snow peas
2 peeled carrots
150 gm asparagus
2 tbsp oil
salt and pepper
2 slices of bread

1 tsp grated lemon rind
1 tsp chopped garlic
3 tbsp chopped parsley

Remove crusts from bread and slice into strips. bake at 160 degrees C till crisp.

Top and tail snow peas, pare and slice asparagus stems. Pare carrots into thin ribbons.
Combine all vegetables.

Mix topping ingredients in a small bowl. Set aside.

Stir-fry spring onions, broccoli and cauliflower for 1 minute. Add carrots.
Add 2 tbsp water and stir till vegetables are tender. Stir in snow peas and seasoning.

Turn into serving dish, stir in bread strips and parsley topping.

Serve immediately.

Courtesy: Chef Niru Gupta