Vietnamese Stir-Fried Mixed Vegetables

Ingredients

 Salt, to taste

 1/2 cup broccoli florets

 1/2 cup cauliflower florets

 1/2 cup green beans, cut into 2-inch pieces

 1/2 cup sliced carrots

 1/2 cup baby corn

 2 tablespoons oil

 2 garlic cloves, finely chopped

 1/2 cup diced red bell pepper

 A few slices zucchini

 4 to 6 mushrooms, button or shiitake, sliced

 2 tablespoons fish sauce

 1 tablespoon rice wine

 1/2 teaspoon freshly ground white pepper

Preparation:

01: Gather the ingredients.

02: In a pot or wok, bring 10 cups of water to a boil and add a teaspoon of salt.

03: Blanch the broccoli, cauliflower, green beans, carrots, and baby corn for 30
seconds.

04: Remove and submerge these vegetables for ten seconds in cold water so that they
do not get overcooked. Drain the vegetables.

05: Heat the oil in a wok or large pan over low heat. Fry the garlic until golden brown,
about 20 seconds.

06: Turn up the heat to high and add the blanched vegetables along with the red
pepper, zucchini, and mushrooms. Stir for 20 seconds to mix the vegetables well.

07: Add the fish sauce, rice wine, white pepper, and salt to taste. Stir well and continue
cooking until the vegetables are crisp-tender and the mushrooms are soft and cooked
through.

08: Serve the stir-fried mixed vegetables with plain boiled rice and any other
Southeast Asian meat or seafood dish.