1 pound mixed vegetables of choice
1 slice ginger, minced
1 clove garlic, minced
1 stalks green onion, minced
2 tablespoons curry powder
3/4 cup vegetable broth
1 teaspoon sugar
Salt and pepper to taste
about 3/4 tablespoon cornstarch to thicken
Soy sauce and five spice powder to taste
Chop vegetables 1 1/2 inch pieces. Cut the potato and onion into pieces about the same size.
Heat wok and add oil. Stir-fry the onion, ginger, garlic, green onion, and curry powder. Stir-fry until the curry odor is strong (about 2 minutes).
Add the potato and stir-fry for about 5 minutes to coat with the curry.
Add the vegetables, broth, sugar, salt, and pepper, cover, and simmer over low heat for about five minutes. If using broccoli, you may want to wait until the last 1-2 minutes to put it in, as this cooks quickly.
Use a slotted spoon to remove the vegetables. Check the sauce and adjust seasoning as required, adding soy sauce and five spice powder to taste.
Add the cornstarch, bring the sauce to a boil, and stir to thicken. Check the sauce and adjust seasoning again as required.
Combine sauce with vegetables and bake in a clay pot about 10-15 minutes until vegetables are tender and sauce is bubbly.