30 gm (1 oz.) of Walnuts, Pine Nuts, Hazel nuts (or a combination)
1 ½ tbsp (25 ml) vegetable oil
juice of 1 orange
115 gm (4 oz.) horseradish (cut into thin strips)
115 gm (4 oz.) yellow & red bell peppers (cut into bite-sized pieces)
115 gm (4 oz.) carrots (cut into thin strips)
2 tbsp (8 gm) Coriander leaves, chopped
Salt & black pepper to taste

1. Toast the nuts in a preheated wok until golden brown. Remove & keep aside.
2. Heat the oil in a wok; when close to smoking, add the vegetables and cook for 2-3 minutes on high heat. Remove and keep aside.
3. Pour the orange juice into another wok and simmer for 2 minutes. Remove and keep warm.
4. Arrange the vegetables on a warmed platter; sprinkle over with coriander leaves and season to taste with salt & black pepper.
5. Drizzle the orange juice over, sprinkle with nuts & serve right away.