Thai Cuisine Recipe

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

Preparation
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.