Vietnamese Stir Fried Mixed Vegetables

Ingredients:
• 1 cup broccoli
• 1 cup red peppers/capsicums
• 1 cup baby corn
• 1 cup carrots
• 2 finely chopped cloves of garlic
• 2 Tbsp fish sauce
• 2 Tbsp oil
• 1 Tbsp rice wine
• ½ tsp white ground pepper
• Salt to taste

Preparation:

Vegetables

Cut all the vegetables so that they are bite size. Cut the carrots and baby corn so that they are about 1½ inch by ½ inch. Do the same for the broccoli. Cut the red peppers into 1 inch squares.

The trick is to try and ensure that the vegetables are proportionate to each other in size, so that they will all get cooked at roughly the same time.

1. In a pot or wok, bring 10 cups of water to a boil and add 1 tsp of salt.
2. Blanch the carrot, broccoli and baby corn for 30 seconds. Remove and soak these vegetables for 10 seconds in cold water so that they do not get overcooked. Drain the vegetables.
3. Heat the oil in a wok or sauce pan over low heat. Fry the garlic until golden brown.
4. Turn up the heat to high and add the blanched vegetables with the red peppers. Fry for 20 seconds and mix the vegetables well.
5. Add the rice wine, fish sauce, white pepper and salt. Stir well and serve the stir fried mixed vegetables with plain boiled rice and any other Southeast Asian meat or seafood dish.