Salt to taste.
In a pot or wok, bring 10 cups of water to a boil and add a teaspoon of salt.
Blanch the carrot, broccoli, and baby corn for 30 seconds.
Remove and soak these vegetables for ten seconds in cold water so that they do not get overcooked. Drain the vegetables.
Heat the oil in a wok or saucepan over low heat. Fry the garlic until golden brown.
Turn up the heat to high and add the blanched vegetables with the red peppers. Fry for 20 seconds and mix the vegetables well.
Add the rice wine, fish sauce, white pepper, and salt.
Stir well and serve the stir-fried mixed vegetables with plain boiled rice and any other Southeast Asian meat or seafood dish.