This dish is always on the buffet table to make sure that you have vegetables you need for the day.

Ingredients:

2 Pounds assorted cut-up fresh vegetables: broccoli, green cabbage, fresh mushrooms, carrots, snow peas, baby corn, and zucchini
1 Teaspoon chopped garlic
1 cup chicken broth
2 tablespoons Emerald Stir-Frying Sauce
¼ teaspoon white ground pepper
2 tablespoons vegetable oil

How to Cook:

1 Heats the chicken broth in a large saucepan or wok. Bring to a boil.
2. Add fresh vegetables to the boiling broth. Stir and mix thoroughly. As soon as the broccoli and the snow peas change their color to bright green, remove them and the excess broth to a large bowl. Set aside
3. Heat vegetables oil I the same cooking pan, over high heat. Add garlic and vegetables and emerald Stir-Frying Sauce. Sprinkle with white pepper. Stir and mix one more time.
4. Transfer the vegetables to a serving platter. Serve hot, over steamed rice.

Source: Thai cooking by Alima Ravadi Quinn