22 
Ingredients
- Fresh vegetables (bell pepper, carrot, water chestnuts, mushrooms, cauliflower)
- Chicken (or other meat/fish)
- --- Base ---
- Chili, finely chopped
- Ginger, finely chopped
- Garlic, finely chopped
- Lemongrass, finely chopped
- --- Sauces ---
- Soy sauce
- Fish sauce
- Sesame oil
- Oyster sauce
- --- Optional ---
- Kaffir lime leaves
- Lime juice
- Neutral cooking oil
Instructions
Heat the wok with neutral cooking oil.
Start by stir-frying the meat first.
Add the vegetables that take the longest to cook (e.g., cauliflower, carrot).
Add the finely chopped aromatics: chili, ginger, garlic, and lemongrass.
Add the remaining vegetables (bell pepper, mushrooms, water chestnuts).
Add the sauces: soy sauce, fish sauce, sesame oil, and oyster sauce. Be careful with the amount of fish sauce.
Taste and balance the flavors: sweet, salty, sour, and spicy. Add lime juice if you need more acidity.
Notes
The balance between sweet, salty, sour, and spicy is key. Be careful with fish sauce and adjust to taste.
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