Thai Stir-Fried Vegetables


•3 tablespoons water
•1 tablespoon fish sauce
•1 tablespoon ketchup
•1 tablespoon oyster sauce
•1 teaspoon sugar
•1 teaspoon soy sauce or tamari
•2 tablespoons peanut or canola oi
•4 to 6 cloves garlic, minced (about 2 tablespoons)
•2 broccoli stalks, cut into bite-sized pieces
•2 cups sliced fresh mushrooms
•1 (16-ounce) can baby corn, drained, rinsed
•1 green or red bell pepper, seeded, chopped
•1 cup frozen cut green beans, thawed
•3 medium ripe tomatoes, cut into wedges

1.In a small bowl combine water, fish sauce, ketchup, oyster sauce, sugar, and soy sauce; set aside.
2.Heat oil in wok or large skillet until hot. Add garlic; stir-fry about 30 seconds, being careful not to burn garlic.
3.Add broccoli, mushrooms, baby corn, bell pepper and green beans. Continue stir-frying, over medium-high heat until vegetables are tender-crisp, 2 to 3 minutes.
4.Add tomatoes; stir briefly to heat. Serve immediately. Makes 6 servings.
5.Vegetarians can substitute 1/3 cup of a bottled vegetarian stir-fry sauce.