Crushed red and green chili
1/2 tbsp soy sauce
1/2 tsp sugar
1 tbsp sticky soy sauce or mushroom sauce (or oyster sauce)
1 tbsp shredded fresh ginger
1 tbsp toasted cashew nuts
Fry carrot, onion, tomato, tofu, garlic, and chilis in a wok in oil. Add mixed vegetables and water, cook 2-3 minutes. Add sauces and sugar. Add ginger and cashews.
Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010