Ingredients

¼ cup shallots/purple onions, finely chopped

5-6 cloves of garlic, minced

1-2 thumb size pieces of galangal/ginger, sliced into thin pieces

½ – 1 small red chilies, sliced

5-6 shitake mushrooms, sliced

1 medium carrot, sliced

1 small cauliflower, cut into florets

1 red pepper, cut into strips

1 small broccoli, cut into florets

2-3 baby boy Choy

100gms tofu

50gms long beans

100gms baby corn

handful of Thai fresh basil

2tbsp coconut oil

For the sauce

2/3 cup coconut oil

2 ½ tbsp. fish sauce (you can substitute with thai golden mountain sauce or soy sauce)

3 ½ tbsp. fresh lime juice

1 ½ tbsp. soy sauce

½ tsp dried chili flakes

2 ½ tsp brown sugar

Directions

This is the list of ingredients.

This is the list of ingredients for the sauce.

Combine all the sauce ingredients in a bowl and stir well to dissolve the sugar.

In a large wok, over medium heat, add the oil, then the , garlic, ginger and chili.

Stir fry for 1-2 minutes, then add the shallots/onions, carrots and cauliflowers.

Add ¼ of the stir fry sauce and stir fry for 2-3 minutes.

Add the broccoli, mushrooms, and red pepper, then the green beans, then ½ of the remaining stir fry sauce, enough to gently simmer the vegetables in the sauce, for about 2 minutes.

Finally, add the boy Choy and tofu.

Add more of the stir fry sauce as needed, enough to just cover the vegetables in the sauce.

Simmer until the boy Choy is cooked, but still bright green. It should retain its crispiness.

Remove from the heat, and give it a taste test, to add more salt or soy sauce.

Garnish with fresh basil leaves and serve hot.