Stir-fried vegetables (1)

Name: Stir-fried vegetables (1)
Cuisine: Thai
Ingredients: a handful of fresh coriander leaves, chopped; vegetable oil, for frying; 2 stringed celery sticks, cut into 5 cm / 2 inch pieces; 100 g/3½ oz snake beans or French beans, cut into 5 cm/2 inch pieces; 100 g/3½ oz snake beans or French beans, cut into 5 cm/2 inch pieces; 4 garlic cloves, peeled and finely chopped; 3 fresh lemon grass stalks, white part only, finely chopped; 1 tablespoon unsalted roasted peanuts, chopped; 100 g/3½ oz beansprouts; 2 tablespoons Thai fish sauce (nam pla); 2 tablespoons Thai fish sauce (nam pla); 1–2 tablespoons chilli sauce; 1 bunch of asparagus, cut into 5 cm / 2 inch pieces; ½ red pepper, deseeded and cut into thin 5 cm/2 inch pieces; 1 large, fresh red chilli, deseeded and finely chopped

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

3 fresh lemon grass stalks, white part only, finely chopped
4 garlic cloves, peeled and finely chopped
100 g/

Asia
Thailand
Side dish
Fish course
Pescatarian
Gluten-free
Winter
November

Method

Heat some oil in a wok or heavy-based frying pan and stir-fry the lemon grass and garlic for a minute or so.
Add the beans, celery and chopped chilli and stir-fry for another minute or so.
Add the red pepper and asparagus and mix well, then cover and leave to steam for about 1 minute.
Add the chilli sauce, fish sauce and Golden Mountain or Magg