1. Place all stir-fry sauce ingredients together in a cup and stir well. (Note: this may seem like a lot of garlic, but you need every clove to create this rich-tasting sauce). Set aside.
2. Place oil in a wok or large frying pan over medium-high heat. Tip: If using high heat, be sure to have all your ingredients ready and close at hand, as this dish fries up fast!
3. Add the onion plus 2 Tbsp. of the broth and stir-fry 1-2 minutes until onion has softened. Tip: I use a little broth instead of adding more oil (and fat/calories).
4. If your wok is dry, add a little more broth plus the firmest vegetables (this would include carrots, any type of mushroom except button or brown mushrooms, green beans, eggplant, asparagus, etc..). Stir-fry 2 minutes, or until these vegetables have softened (eggplant should turn translucent). Add 1-2 Tbsp. broth whenever wok becomes dry.
5. Add the rest of the vegetables, plus the sauce. Stir-fry until the vegetables are bright green, but still retain much of their crispness (1-2 minutes).
6. Remove wok from heat and do a taste-test. If your stir-fry needs more salt, add a little more fish sauce. If it tastes too salty, add a squeeze of lemon juice. If too sour, add a little more sugar. Add more cayenne pepper if you prefer it spicier.
7. Serve with plenty of steamed rice. Also excellent with a little chili sauce (for those who like it spicy), such as Nam Prik Pao Chili Sauce Recipe. [/link">

To make this stir-fry into a complete meal, add 1/2 cup cashews, tofu, or cooked shrimp during the last minute of cooking time. ENJOY!