Recipe courtesy of K.P. Lee, Executive Chef and Owner of Thai.Yield is 8 servings.
In a large saute pan or wok, heat the vegetable oil on high heat until smoking.
Add the peppers, bok choy, tofu, mushrooms, snow peas, broccoli, cauliflower, baby corn, cashew nuts and garlic.
Cook, stirring, for 1 to 2 minutes.
Add 1/2 cup water, the coconut milk, sugar, soy sauce, fish sauce, oyster sauce and black pepper.
Simmer 1 to 2 minutes longer or until liquid is reduced to a syrupy consistency.
Combine the 1/2 tbsp. cornstarch with the 1/2 tbsp. water and add to the vegetables.
Bring to a boil to thicken. Serve.