Vegetarian Delight (Stir-Fry)

gnet's Note:

this recipe comes from a cookbook i purchased while living in thailand, as recommended by a native. the key is cooking time for the vegetables. be sure they are not overcooked and too soft. always use fresh vegetables, as frozen always turn out soggy. this is a great side for any dish, not just thai food. to make a great spread, i cook this along with my cashew chicken and sweet & sour pork/chicken.

• Total Time: 30 mins
• Prep Time: 25 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 2 tablespoons oil
• 2 garlic cloves , minced
• ¼ cup sliced onion
• ½ cup sliced carrot
• 1 cup sliced cabbage
• 1 cup broccoli floret
• ½ cup cauliflower floret
• ½ cup sliced red bell pepper
• ¼ cup sugar snap peas or ¼ cup snow peas
• ¼ cup mushroom
• ¼ cup bean sprouts
• 2 tablespoons soy sauce
• 2 tablespoons sugar

Directions:

1. Heat a large skillet and add the oil and garlic (be careful not to burn the garlic). Add all the other ingredients except bean sprouts. Stir-fry for 4 minutes, until the vegetables are crisp and tender. (I set a timer to make sure not to over-cook the vegetables) Add the bean sprouts the last minute or so. Serve with jasmine rice.