Ingredients:

3 tablespoons vegetable oil
2 cloves garlic, chopped
1 packet Panang Curry Paste
1 small yellow onion, sliced
3 carrots, peeled and sliced
1 cup sliced purple cabbage
1 cup broccoli florets
1 red bell pepper, sliced
1 cup snow peas
1/2 cup sliced mushrooms
1/2 cup bean sprouts
1 tablespoon sugar
1 tablespoon Fish Sauce
Any A Taste of Thai Curry Paste may be used.

Methods:

1. In wok, heat oil over medium high heat.
2. Add garlic. Cook for 15 seconds.
3. Add Panang Curry Paste. Stir until softened.
4. Add onion, carrots, cabbage, broccoli, red bell pepper, snow peas, mushrooms, bean sprouts, sugar and Fish Sauce. Stir fry 3-4 minutes or until vegetables are tender/crisp.
5. Serve with hot Jasmine Rice.