Print Recipe

Stir Fried Sweet and Sour Vegetables (Thailand)

RG

Ingredients

  • 2 cloves garlic
  • 2 small fresh red chiles
  • 500g (1 pound) fresh asparagus
  • 2 long green cucumbers
  • 1 tablespoon oil
  • 100g (3 ounce) snow peas
  • 250g (1/2 pound) broccoli florets
  • 1 green pepper, chopped
  • 2 tablespoons fish sauce
  • 1 1/2 tablespoon white vinegar
  • 1 tablespoon granulated sugar

Instructions

  1. Cut garlic and chiles into long, thin strips.
  2. Cut asparagus into 5cm lengths.
  3. Cut cucumbers in half, lengthways, remove seeds then slice the cucumbers thickly.
  4. Heat oil in wok, add garlic and chiles, stir fry until lightly browned; remove from wok; leave oil in wok.
  5. Reheat wok, add vegetables, stir fry until vegetables are just tender.
  6. Add combined sauce, vinegar and sugar, stir fry 1 minute.
  7. Serve vegetables sprinkled with garlic and chiles.

Serves 6.

Best made close to serving; Freeze: not suitable; microwave: suitable

From the kitchen of Martin James – Copenhagen, Denmark.


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