Stir-fried vegetables (2)

Name: Stir-fried vegetables (2)
Cuisine: Thai
Ingredients: 2 spring onions, trimmed and cut into 5 cm/2 inch lengths (both white and green parts); 2.5 cm/1 inch piece fresh root ginger, peeled and shredded; vegetable oil, for frying; salt; 25 g/1 oz mangetout, topped and tailed; 100 g/3½ oz mixed red and yellow peppers, deseeded and finely sliced; 5 baby sweetcorn; 5 thin asparagus spears, cut into 5 cm / 2 inch lengths; 50 g/2 oz broccoli florets; 50 g/2 oz thin French beans, cut into 5 cm/2 inch lengths; 2 tablespoons water; 4 garlic cloves, peeled and finely chopped; 1 tablespoon oyster sauce; ½ teaspoon white caster sugar; 1 tablespoon Thai fish sauce (nam pla); 1 tablespoon Thai fish sauce (nam pla); 100 g/3½ oz mixed red and yellow peppers, deseeded and finely sliced; 1 small carrot, peeled, cut into 5 cm /2 inch lengths and finely sliced

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

50 g/2 oz broccoli florets
50 g/2

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

Method

Blanch the broccoli florets, beans and sweetcorn in boiling, salted water for 30 seconds, then remove and plunge into a bowl of iced water to stop them cooking further. Drain and mix with the asparagus, mangetout, sliced peppers and carrot.
In a small bowl, mix the fish and oyster sauces with the sugar and water.
Heat some oil in a wok or heavy-based fry