Hot, Sweet And Sour Mixed Vegetables - cooking recipe

Ingredients

1 tbsp peanut oil
2 1/2 tbsp grated fresh ginger
2 cloves garlic, minced
2 None small fresh red Thai chilies, chopped finely
1 None medium red pepper, sliced thinly
1 None medium yellow pepper, sliced thinly
8 oz fresh baby corn, halved lengthwise
1/4 cup vegetable stock
2 tbsp vegetarian oyster sauce
2 tbsp palm sugar, grated
2 tbsp tamarind concentrate
12.5 oz baby bok choy, chopped coarsely
10 oz Chinese broccoli, chopped coarsely
5 oz oyster mushrooms, chopped coarsely
6 None spring onions, cut into 1 inch pieces
1/4 cup fresh Vietnamese mint leaves

Preparation

Heat oil in a wok over medium-high heat. Stir-fry ginger, garlic and chilies until fragrant. Add peppers and corn and stir-fry until tender. Add vegetable stock, oyster sauce, sugar and tamarind concentrate. Stir-fry for 2 mins.
Add bok choy, Chinese broccoli and mushrooms to wok. Stir-fry until greens wilt. Remove from heat and stir in onions and mint.