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
• 1/2 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
• 1/4 fresh pineapple, cut into bite-size chunks

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Instructions

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. 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.