Ingredients:

• 250 g (8 oz) Thai broccoli;
• 400 g (13 oz) babycorn;
• 100 g (3-1/2 oz) mushrooms;
• 1 carrot;
• 3 spring onions;
• 3 clove garlic;
• oil;
• 2 tb fish sauce;
• 3 tb oyster sauce;
• 1 tb sugar

Method: Cut broccoli into bite-size pieces. Cut babycorn into halves. Cut mushrooms into halves. Cut spring onions and carrots and chop garlic. Heat oil in a wok or a pan. Add garlic and spring onions and stir-fry for one minute. Add vegetables and continue to stir-fry for five minutes. Season with fish sauce, oyster sauce and sugar.