Hot, Sweet And Sour Mixed Vegetables

• 1 tbsp peanut oil
• 2 1/2 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 2 None small fresh red Thai chilies, chopped finely
• 1 None medium red pepper, sliced thinly
• 1 None medium yellow pepper, sliced thinly
• 8 oz fresh baby corn, halved lengthwise
• 1/4 cup vegetable stock
• 2 tbsp vegetarian oyster sauce
• 2 tbsp palm sugar, grated
• 2 tbsp tamarind concentrate
• 12.5 oz baby bok choy, chopped coarsely
• 10 oz Chinese broccoli, chopped coarsely
• 5 oz oyster mushrooms, chopped coarsely
• 6 None spring onions, cut into 1 inch pieces
• 1/4 cup fresh Vietnamese mint leaves

1. Heat oil in a wok over medium-high heat. Stir-fry ginger, garlic and chilies until fragrant. Add peppers and corn and stir-fry until tender. Add vegetable stock, oyster sauce, sugar and tamarind concentrate. Stir-fry for 2 mins.
2. Add bok choy, Chinese broccoli and mushrooms to wok. Stir-fry until greens wilt. Remove from heat and stir in onions and mint.

peanut oil, ginger, garlic, fresh red thai chilies, red pepper, yellow pepper, baby corn, vegetable stock, oyster sauce, sugar, tamarind concentrate, choy, chinese broccoli, oyster mushrooms, spring onions, fresh vietnamese mint leaves

Taken from recipes-plus.com/api/v2.0/recipes/37082 (may not work)