Long Bean, Tofu and Snap Peas Stir-Fry

Usually, i have my vegetable dish prepared pretty plain, just boil, steam or quick stir-fry a specific veggie (e.g. Kai Lan, Cabbage etc) with chopped garlic. 

Nowadays, i started to add more variety to my vegetable dish occasionally for something difference.  This is one of the veggie dish with variety of ingredients and a taste of tomyam.

Ingredients:

• Chinese long beans (cut into 2-inch pieces)
• Snap Peas
• 1/4 package of medium-firm tofu (cut into cube)
• 1 TBSP of shredded carrot (or thinly sliced carrot)
• 1/2 tsp chopped garlic
• 1/4 of an Onion (sliced)
• 2 tsp soy sauce
• 1/2 tsp Tomyam paste
• A pinch of salt & sugar  
• 1 TBSP Cooking oil

Steps:

1. Place a wok/stir-fry pan over high heat, add the oil, swirling to coat the sides
2. Add the garlic and onions, cook and stirring until fragrant
3. Add the long beans and stir fry until almost tender, about 2 mins
4. Add the snap peas and tofu and continue stir fry, add some water if necessary
5. Add the soy sauce, sugar and tomyam paste, stir well till all blended
6. Continue cooking till the long beans and snap peas are tender
7. Transfer to a serving plate and serve