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Ingredients

3 tablespoons palm sugar 2 tablespoons lime juice 1 tablespoon fish sauce 1 tablespoon oyster sauce 1 tablespoon light soy sauce 2 tablespoons vegetable oil 4 cloves garlic, minced 1 onion, cut into thin slivers ½ head cauliflower, chopped into bite-size pieces 1 carrot, peeled and sliced 1 cucumber, cut into bite-size pieces 8 baby corn, sliced 1 cup peas 1 large red bell pepper, sliced 1 tomato, cut into bite-size pieces ¼ fresh pineapple, cut into bite-size chunks

Nutrition Info

231.4 calories carbohydrate: 38.7 g cholesterol: : - fat: 7.5 g fiber: 8 g protein: 6 g saturatedFat: 1.2 g servingSize: - sodium: 616.5 mg sugar: 24.4 g transFat: : - unsaturatedFat: : -

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.
Heat the oil in a large skillet, fry the garlic in the hot oil until browned, 7 to 10 minutes. Add the onion, cook for 1 minute. Stir the cauliflower and carrot into the mixture, cook and stir for 1 minute. 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. Pour the sauce over the mixture, add the pineapple, and toss so the entire mixture is evenly coated in sauce, cook another minute. Serve hot.

4 servings

This simple vegetable side dish is welcome at any dinner table. The vegetables used here are only for example. You can use whatever is available.