| Ingredients | | | | Thai Stir-fried Vegetables with Garlic, Ginger, and |
| * VEGETABLES: | | | | Lime: |
| * 1 medium-size carrot, sliced | | | | Start by making the stir-fry sauce. Place broth, |
| * 1 small leek, sliced | | | | fish sauce, lime, honey/sugar, and chili in a sauce |
| * 1 cup baby bok choy, or other Chinese cabbage | | | | pan over medium-high heat. When sauce begins to |
| * 2 celery stalks, cut into bite-size pieces | | | | bubble, turn down the heat to medium-low. Now |
| * 5 or more shiitake mushrooms, sliced, or left in | | | | add the minced garlic and arrowroot/cornstarch. |
| halves or quarters | | | | Stir until the sauce thickens slightly - about 30 |
| * 3 spring onions, cut in thirds | | | | seconds to 1 minute. |
| * 1 small head broccoli, cut into florets | | | | |
| * 1 thumb-size piece of galangal sliced thinly | | | | Do a taste test. You're looking for a balance of |
| * STIR-FRY SAUCE: | | | | salty, spicy garlic and chili, sour (lime), and sweet. |
| * 1/4 cup broth | | | | Adjust these flavors to suit your taste. Place a |
| * 2 Tbsp. fish sauce | | | | little coconut oil in a wok/frying pan over medium |
| * 1 Tbsp. lime juice | | | | to high heat. When hot, add the carrots, galangal, |
| * 5-7 cloves of garlic, minced | | | | and shiitake mushrooms. Always start with the |
| * 1 tsp. honey or brown sugar | | | | "firmer" vegetables. Otherwise, the more tender |
| * 1 tsp. arrowroot powder dissolved in 2 Tbsp. | | | | veggies will become soggy while waiting for the |
| cool water | | | | firmer ones to cook. When the wok/pan |
| | | | | becomes too dry, add a little white cooking wine, |
| Directions | | | | 1 Tbsp. at a time. Stir-fry 1-2 minutes. |