Thai Veggie Stir Fry

3 T oil

3 garlic cloves

(a little ginger root, if you want)

1/4 c slice onions

1/4 c bean sprouts

1/4 c sugar peas/snow peas

1/4 c sliced carrots

1/4 c sliced red bell pepper

1/4 c broccoli flowerets

1/4 c cauliflower flowerets

1/4 c sliced mushrooms

(basically whatever vegetables you have on hand.)

2 T fish sauce

2 T oyster sauce

2 T sugar

1/4 t. white pepper

1. Heat a large skillet over med-high heat, then add the oil and garlic. (If you wanted to add any meat or tofu, add it now. Cook until done.)

2. Add the sauces and pepper. Stir to combine

3. Add the vegetables all at once. Stir to cover with sauce (about 30 seconds).

4. Reduce heat to medium and cook slowly for a further 2 minutes, until the vegetables are crisp but tender. Serve with rice.

**The sauce combination of fish sauce, oyster sauce, sugar, and pepper is a BASIC recipe for practically every Thai style stir fry. You can use any vegetables you want. In this picture, I used 2 cups chopped collard green, 1/2 cup mushrooms, and 1/2 cup carrots. (Basically what I had in the fridge.)