4 cups water

1 cup baby corn

1 cup broccoli florets

1 cup sliced carrots

½ cup bok choy

1 large cucumber, seeded and cut into 3-inch-long, ½-inch wide strips

1 recipe Thai Vinegar Marinade (see recipe on page 15)

½ cup cilantro leaves

2–3 tablespoons toasted sesame seeds

• Bring the water to a boil in a large pan. Add the vegetables blanch for 2 to 3 minutes. Strain the vegetables and shock water to stop the cooking process.

• Place the vegetables in a large bowl and pour the Thai Vinegar Marinade over the top. Let cool to room temperature and then refrigerate for at least 4 hours or up to 2 weeks (yes, weeks).

• 3. Stir in the cilantro and sesame seeds just before serving.