Thai Braised Vegetables

• 3 T sunflower oil
• 1 garlic clove, crushed
• 1 Chinese cabbage, thickly shredded
• 2 onions, peeled and cut into wedges
• 1 1/3 C broccoli florets
• 2 large carrots, peeled and cut into thin julienne strips
• 12 baby corn, halved if large
• 1/3 cup snow peas, halved
• 1 1/4 C Chinese or oyster mushrooms, sliced
• 1 T grated gingerroot
• 1/4 C vegetable stock
• 2 T light soy sauce
• 1 T cornstarch
• salt and pepper
• 1/2 t sugar

1. 1. Heat the oil in a large wok. Add the garlic, cabbage, onions, brocoli, carrots, corn, snow peas, mushrooms, and ginger and stir-fry for 2 minutes.
2. 2. Add the stock, cover and cook for a further 2 - 3 minutes.
3. 3. Blend the soy sauce with the cornstarch and salt and pepper to taste.
4. 4. Remove the braised vegetables from the pan with a slotted spoon and keep warm. Add the soy sauce mixture to the skillted juices, mixing well. Bring to a boil, stirring constantly, until the mixture thickens slightly. Stir in the sugar.
5. 5. Return the vegetables to the pan and toss in the slightly thickened sauce. Cook gently just to heat through, then serve immediately.

t, garlic, chinese cabbage, onions, broccoli florets, carrots, baby corn, snow peas, chinese, t, vegetable stock, t, t, salt, sugar

Taken from www.epicurious.com/recipes/member/views/thai-braised-vegetables-1214919 (may not work)