Thai-style Vegetable Stir-fry | Reader's Digest Australia

Ingredients

• 1/2 cup (125 ml) salt-reduced vegetable stock
• 1/4 cup (60 ml) fresh lime juice
• 2 tablespoons salt-reduced soy sauce
• 2 teaspoons sugar
• 2 teaspoons cornflour
• 2 tablespoons vegetable oil
• 4 cloves garlic, crushed
• 1 tablespoon grated fresh ginger
• 2 jalapeño chillies, seeded and finely chopped
• 1 red capsicum, halved, seeded and chopped
• 4 spring onions, thinly sliced
• 1 zucchini, diced
• 2/3 cup (125 g) fresh or canned baby corn
• 1 2/3 cups (125 g) shredded Chinese cabbage (wombok)
• 500 g firm tofu, cut into cubes