Thai Stir Fried Vegetables

8 ounces broccoli 8 ounces asparagus 8 ounces Chinese greens 8 ounces baby corn 1 1/2 tablespoons peanut oil 2 tablespoons shallots, finely chopped 2 small fresh red thai chilies, seeded & sliced 1 1/2 tablespoons fish sauce 2 tablespoons water 2 tablespoons oyster sauce 2 teaspoons sugar 1 teaspoon salt Garnish 2 tablespoons peanut oil (for frying) 3 tablespoons coarsely chopped garlic Separate the broccoli florets and peel and thinly slice the stems on the diagonal. Cut the asparagus into 4 cm pieces. Cut the Chinese greens into strips. Halve the baby corn lengthwise or leave it whole. Blanch the broccoli in a large pot of boiling water for 3 minutes. Drain and plunge into ice cold water to stop them from cooking. Heat a wok or large frying pan over high heat until it is hot. Add the oil and when very hot and slightly smoking, add the shallots and chilies and stir-fry for 30 seconds, then add the fish sauce and water, bring the mixture to a boil, cover and cook over high heat for 2 minutes. Then add the broccoli and greens together with the oyster sauce, sugar and salt. Continue cooking over high heat for 3 minutes or until the vegetables are cooked. Turn the vegetables onto a warmed platter, wipe the wok clean and reheat over high heat. When it is hot, add the oil and garlic and stir-fry the garlic until it is golden brown. Remove with a slotted spoon and place on paper towel to drain. Garnish the vegetables with the fried garlic and serve at once.