For the Asian vegetable wok, chop the garlic and chili. Roughly chop the vegetables, heat the oil in a wok or frying pan.
Sauté garlic and chili until hot, add carrots and sugar snap peas and also sauté briefly until hot. Add corn on the cob, spinach and tomatoes and fry briefly. Deglaze with water, season with fish sauce, sugar and salt.
Arrange the Asian vegetable wok and serve.
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