Stir-fried Mixed Vegetables

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Stir-fried Mixed Vegetables
(Pad Pak Ruam Mit )

This method of cooking vegetabels can be used for individual vegetables, such as Chinese broccoli, or almost any combination of vegetables depending on availability and preferece.
Ingregients (serves 6-8)
8 oz (225 g) Chinese broccoli (kailan) or broccoli stems
3-4 cabbage leavers, sliced
1/2 cup (100 g) sliced carrots
1/2 cup (100 g) cauliflower florets
1/2 cup (50 g) snow peas
1/2 cup (50 g) baby sweet corn
2 tablespoons oil
3 tablespoons minced garlic
5 fresh shiitake or Chinese mushroom, stems removed and sliced
1/2 cup (125 ml) Thai Chicken Stock or water
3 tablespoons oyster sauce
1/2 tablespoon soy sauce
1/2 teaspoon black soy sauce
1 tablespoon fish sauceDash of rice wine, sherry or sake
1/2 teaspoon ground white pepper
1/2 teaspoon sugar

1 Heat a wok until lightly smoking and add the oil. When hot, add the garlic and stir well for 1 minute, or until fragrant. Add mushrooms and stir-fry for 1 minute.
2 Add the vegetables and chicken stock or water to the wok and stir-fry for about 8-10 until just cooked; the vegetables should still be slightly crisp. Add the oyster, soy and fish sauces and wine, then sprinkle with pepper and sugar. Mix well and cook for 1 minute.
3 Serve accompanied by rice.
Tips -- Use maximum heat to stir fry the vegetables to ensure the right texture and flavor. If using dried Chinese mushrooms, soak in warm water for 15 minutes before slicing.