Stir-Fried Sweet and Sour Vegetables

Ingredients

• 8  baby corns sliced
• 1  carrots peeled sliced
• 0.5 head cauliflower chopped
• 1  cucumber cut into bite-size pieces
• 1 tablespoon fish sauce 
• 4 cloves garlic minced
• 1 tablespoon soya sauce light
• 2 tablespoons juice of lime 
• 1  onion cut into thin slivers
• 1 tablespoon oyster sauce 
• 3 tablespoons coconut sugar 
• 1 cup peas 
• 0.3  pineapple fresh cut into bite-size chunks
• 1 large bell pepper red sliced
• 1  tomatoes cut into bite-size pieces
• 2 tablespoons vegetable oil 

Equipment

• frying pan
• sauce pan

Directions

1. Stir the palm sugar, lime juice, fish sauce, oyster sauce, and soy sauce together in a small saucepan over medium-low heat until the sugar is completely dissolved; bring to a simmer. Set aside.
2. Heat the oil in a large skillet; fry the garlic in the hot oil until browned, 7 to 10 minutes.
3. Add the onion; cook for 1 minute. Stir the cauliflower and carrot into the mixture; cook and stir for 1 minute.
4. Mix the cucumber, corn, and peas into the mixture; cook for 1 more minute. Stir the bell pepper and tomato into the mixture; cook 1 minute.
5. Pour the sauce over the mixture, add the pineapple, and toss so the entire mixture is evenly coated in sauce; cook another minute.
6. Serve hot.