Delicious stir fry

This evening I mde a stir fry using a mixture of cabbages, swiss chard, red pepper and tomatoes. It is a very adaptable recipe, however, and any vegetables could be used, such as spinach, spring onions, carrots, beansprouts, etc.
Ingredients
1 oz walnuts
1 spring cabbage
8 or ten big swiss chard leaves
Half a red pepper
Half a medium cauliflower
A tin tomatoes (or 3 or 4 fresh tomatoes)
Two tbsp oil (I used sunflower oil)
Juice of half an orange
2 tbsp chopped coriander (cilantro) leaves
Salt and pepper

Method.

1. Chop up the nuts, and toast them in a small frying pan till they give off a strong aroma, and go brown underneath. Take care not to burn.



2.Wash and chop up the cabbage, and swiss chard. Cut the red pepper into thin strips or pieces, and cut or break the cauliflower into small florets.



3. Add the oil to a wok, or a frying pan, and when it is close to smoking add the vegetables. Stir for 3 - 4 minutes over a high heat. Add the tomatoes, with their liquid, and enough water to cover the base of the wok, or frying pan.

4. Cover with a lid, lower the heat to medium, and cook until the vegetables are tender, but not soft (if you like them crisper, don't cook them so long). Keep checking to make sure they're not sticking to the base of the pan. If they are, add a little water.



5. Squeeze half an orange into a cup. Remove pips, and pour the juice over the stir fry. Sprinkle on the nuts, and the coriander leaves, and add salt and black pepper.
(I added about a quarrter of a teaspoon salt, and also a dash of soya sauce).



6.Serve at once - remember, any vegetables can be used for this recipe.