2 tablespoons Vegetable oil (for frying)
125 g Solid tofu, cut into 1 cm cubes
3 stalks Lemon grass, finely chopped
2 cloves Garlic, crushed and finely chopped
1 Leek, white part only, thinly sliced
250 g Chinese leaves, thinly sliced
3 Dried shiitake mushrooms, soaked and sliced
60 g Oyster mushrooms, torn
125 g Mangetout
1 bunch Watercress
6 Fresh baby corn
1 Long mild red chili, thinly sliced
100 ml Vegetable stock
1 tablespoon Light soy sauce
1 teaspoon Golden granulated sugar
1 tablespoon Nuoc cham sauce
4-Jan Salt (to taste)
4-Jan Pepper (to taste)

Heat about 1 cm of oil in a wok and add the tofu cubes. Cook until golden on all sides, remove and drain on kitchen paper. Drain all but 1 tablespoon of oil from the wok and reheat it. Add the lemon grass, garlic and leek. Stir-fry for about 1 1/2 minutes, then add the remaining vegetables, a few at a time, stirring constantly. Add the stock, soy sauce, sugar and nuoc cham sauce. Stir and cover. Cook over a moderate heat for about 6 minutes, stirring occasionally. Stir in the fried tofu, season to taste with salt and pepper. Serve hot.