Thai Stir-fried Vegetables with Garlic, Ginger, and Lime

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 the vegetables, allowing you to adjust the flavor according to your taste. Try it as a side dish, or make it the main course. Nuts, tofu, wheat gluten, or slices of chicken (if you are non-vegetarian) can be added as a protein source - you'll love it!

• VEGETABLES: (OR choose your own combination of fresh veggies for this dish)
• 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) for stir-frying
• 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

1. Start by making the stir-fry sauce. Place all ingredients - except garlic and cornstarch - in a sauce pan over medium-high heat.
2. When sauce begins to bubble, reduce heat to medium-low. Now add the minced garlic and cornstarch (dissolved in water). Stir until the sauce thickens slightly - about 30 seconds to 1 minute.
3. Do a taste test. You're looking for a balance of salty (fish sauce), spicy (garlic and chili), sour (lime), and sweet (sugar). Adjust these flavors to suit your taste.
4. Place a little oil in a wok/frying pan over medium to high heat. Add the carrots, galangal (or ginger), and shiitake mushrooms. When the wok/pan becomes dry, add a little of the wine or sherry, 1 Tbsp. at a time, to keep ingredients frying nicely. Stir-fry in this way, adding more wine or sherry as needed, for 2-3 minutes, or until carrots start to soften.
5. Add the rest of the vegetables plus 1/3 of the stir-fry sauce and continue stir-frying another 2 minutes, or until the broccoli has softened but still retains some of its crispness.
6. Add remaining stir-fry sauce and mix in until everything is hot. Remove from heat.
7. Do one last taste test. If not salty enough, add up to 1 Tbsp. more fish sauce. If too salty, add another squeeze of lime juice. Add a little more sugar or honey, if desired.
8. Serve immediately with plenty of Thai jasmine-scented rice and ENJOY!

To Make this into a main course dish: Simply toss in some tofu or shrimp when you add the stir-fry sauce.

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