Wash & cut all the vegetables as specified. Blanch carrots, broccoli, baby corns and mushrooms in boiling salted water individually for a minute and refresh them under running cold water.
Heat peanut oil in a non-stick frying pan / wok.
Stir-fry all the vegetables (reserving pineapple & tofu) briefly on high flame, season lightly with soy sauce, salt & pepper and continue stir-frying on high flame.
Add Del Monte Twango, tofu & Del Monte Pineapple Tidbits, fold everything together and continue stir-frying until vegetables are well coated with the sauce.
Remove in large flat dish, garnish with fresh coriander leaves, sliced spring onion greens and crushed toasted peanuts.
Serve immediately accompanied with sticky rice or noodles.
