Spicy Thai Vegetables Recipe

• Sauce:
• 2 Cloves Garlic
• 1 Tsp grated fresh ginger
• 3 Thai Chili Peppers chopped finely
• 2 Tbl Maggi Sauce
• 3 Tbl Water
• 1 Tsp Cornstarch
• 2 Carrots a" julienned
• 1 Red Bell Pepper a" cut in 1 inch pieces
• 1 Onion a" cut in 1 inch pieces
• 1 Cup Asparagus tips a" cut in 1 inch pieces (be sure to snap ends off first)
• 4oz Fresh Mushroom a" sliced
• 2 Tbl Olive Oil

1. Mix the Garlic, Ginger, Maggi Sauce, Water, Chili Peppers, and cornstarch in a small bowl to make the sauce.
2. Heat the Olive Oil in a wok (not too hot).
3. Stir fry the vegetables except mushrooms for 3 a" 5mins.
4. Do not overcook.
5. Vegetables should still be semi-crisp.
6. Add the mushrooms and stir fry for another minute or so.
7. Reduce the heat and add the sauce.
8. Stir until thickened (about 1 min).
9. Serve with rice and a grilled steak.

garlic, ginger, peppers, tbl maggi sauce, tbl water, cornstarch, carrots, red bell pepper, onion, mushroom, tbl olive oil

Taken from cookeatshare.com/recipes/spicy-thai-vegetables-9678 (may not work)