Thai Vegie Stir-fry

Due to popular request, here's my recipe for Thai stir-fry ... if you do it right, it tastes quite authentic.

Serves 4-5

Vegies:
1-2 broccoli heads, cut into small flowerets
2-3 carrots, julienned
½ bunch shallots cut into 2 inch strips
Dozen beans, headed + tailed, cut into 2 inch strips
Dozen snow peas, headed, tailed + stringed
2 medium onions, halved and sliced into ½ cm thickness
1 large red capsicum, julienned
4-5 mushrooms, quartered
¼ sugarloaf cabbage, cut into large chunks
400-500gms hard stir-fry tofu, cubed, fried

Flavourings:
Dark soy sauce
Chilli relish (Asian section of supermarket)
Sesame oil
“Thai Basil and Garlic stir fry sauce”
Water
Granulated garlic
Fresh basil leaves
Cashew nuts
Fresh chopped chilli (optional)

In a large wok or frying pan, heat a little oil on highest temp. setting until nearly smoking. Take ¼ of all vegies and add to fry pan, except for mushrooms and tofu. Keep stirring vegies while adding a small amount of dark soy, a few drops of sesame oil, 1 t chilli relish, 1 t basil stir-fry paste, granulated garlic to taste, and a small amount of water. Cook and stir until vegies look fairly cooked, and add tofu, mushrooms, cashew nuts, basil leaves, and fresh chilli. Stir through, and serve immediately.

Top with fresh bean sprouts, and serve with jasmine rice or rice noodles.

Repeat process for remaining ¾ of ingredients.