Thai Braised Vegies, or: How I Learned to Stop Making Terrible Stir-Fries

That’s right. Electric stove tops don’t get hot enough for stir-fries, and domestic gas rarely does, either, so you end up with meat and veg that are stewed, briefly – the worst of all possible outcomes. Try it this way – a bit slower and a bit gentler.
You will need:
1 head broccoli, stem sliced and florets
1/4 pumpkin, sliced crosswise
1/4 savoy cabbage, diced
1 onion in large dice
3 garlic cloves, roughly chopped
a knob of ginger, peeled and sliced
1 zucchini, halved lengthwise, then sliced thickly
1 can coconut milk
3 tbsp oyster sauce
1tsp soy sauce
2 limes
1 cucumber
Thai basil or coriander
peanuts and shredded coconut to garnish
optional: curly kale
Method:
1) Toast 1/4 cup each of peanuts and coconut while braising the vegies. 10 minutes at 180 should do.
2) Heat a large frying pan or saucepan. When medium-hot, add the oil, then fry the pumpkin pieces. Do not stir until it’s brown, then toss (browning them keeps them in one piece). Add the onion, then the garlic, then the ginger.
3) Immediately add the coconut milk, then the zucchini, broccoli stems, and cabbage (add the chopped kale leaves now, if you’re using it).
4) Add the oyster sauce and soy and stir. Cook for about 3 minutes, then add the broccoli florets, stir, and leave on warm – not even simmering – for 2 minutes (I want that broccoli crunchy).
5) Squeeze the lime over the vegies, and garnish with the peanuts and coconut. Serve with diagonal slices of cucumber.
Serve with beef (that has been marinated in lime zest, green chilli and garlic) and steamed rice.