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Ingredients

• 1 medium-size carrot, sliced
• 1-2 cups baby bok choy, or other Chinese cabbage (leaves left whole if not too large, otherwise cut in half or thirds)
• 1 red pepper, cut into bite-size pieces
• 5-6 shiitake mushrooms, sliced, or left in halves or quarters
• 3 spring onions, cut in thirds
• 1 small head broccoli, cut into florets
• 1 thumb-size piece of galangal (or ginger), sliced thinly (matchstick-like pieces)
• 3 Tbsp. white wine or sherry (or cooking wine or sherry)
• optional: handful dry-roasted unsalted cashews
• STIR-FRY SAUCE:
• 1/3 cup good-tasting stock (vegetarian or chicken stock)
• 2 Tbsp. fish sauce (or substitute 2.5 Tbsp. soy sauce)
• 1 Tbsp. lime juice
• 5-7 cloves of garlic, minced
• 1 tsp. liquid honey (or substitute brown sugar), plus more to taste
• 2 tsp. corn starch dissolved in 4 Tbsp. water
• 1 red chili, minced, OR 1 tsp. chili sauce, OR 1/2 tsp. cayenne pepper

Description

Making A "simple Stir Fry" Isn't All That Simple. Getting The Stir Fry Sauce To Taste Just Right Is Usually A Challenge. But My Thai Stir-fried Vegetables Is A No-fail Recipe, Mostly Because The Stir-fry Sauce Is Made Before Beginning To Fry T

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