1
Start by making the stir-fry sauce. Place all ingredients - except garlic and cornstarch - in a sauce pan over medium-high heat.
2
When sauce begins to bubble, reduce heat to medium-low. Now add the minced garlic and cornstarch (dissolved in water). Stir until the sauce thickens slightly - about 30 seconds to 1 minute.
3
Do a taste test. You're looking for a balance of salty (fish sauce), spicy (garlic and chili), sour (lime), and sweet (sugar). Adjust these flavors to suit your taste.
4
Place a little oil in a wok/frying pan over medium to high heat. Add the carrots, galangal (or ginger), and shiitake mushrooms. When the wok/pan becomes dry, add a little of the wine or sherry, 1 Tbsp. at a time, to keep ingredients frying nicely. Stir-fry in this way, adding more wine or sherry as needed, for 2-3 minutes, or until carrots start to soften.
5
Add the rest of the vegetables plus 1/3 of the stir-fry sauce and continue stir-frying another 2 minutes, or until the broccoli has softened but still retains some of its crispness.
6
Add remaining stir-fry sauce (plus cashews, if using) and mix in until everything is hot. Remove from heat.
7
Do one last taste-test. If not salty enough, add up to 1 Tbsp. more fish or soy sauce. If too salty, add another squeeze of lime juice. Add a little more sugar or honey if desired. Serve immediately with plenty of Thai jasmine-scented rice, and ENJOY!
To Make this into a main course dish: Simply toss in some tofu or cooked shrimp when you add the stir-fry sauce. If using chicken, add it at the beginning of stir-frying.
