Thai Vegetable Pan

Wash and trim vegetables and cut into bite-sized pieces. Peel garlic and chop or press finely.

Heat oil in a wok on high and sauté garlic. Add broccoli, green beans, bell bell pepper and carrots and stir-fry until hot.

Add Chinese cabbage and green onion. Stir in fish sauce and oyster sauce. Then add the rice wine.

Fry for 5 minutes and then portion and serve.

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