Sunday, 5 April 2009
A simple and nutricious way to stir fry your vegetables. Use any vegetables you like such as carrots, beans, cauliflower, wombok etc. I used buk choy, snow peas and baby corn for this version. The addition of chillies spices up the dish.
500g mixed vegetables
3 cloves garlic – minced
1 onion – thickly sliced – optional
4 serrano or 8 bird’s eye chillies – sliced thickly
2 tbsp fish sauce (see my GLOSSARY post on FISH SAUCE)
2 tsp light Thai soy sauce (see my GLOSSARY post on SOY SAUCE)
Blanch any ‘hard’ vegetables such as carrots, broccoli etc in hot water for a min. Drain and refresh under cool water. Set aside.
In a wok, heat some oil and fry the garlic until golden. Add in the chillies, followed by any ‘hard’ vegetables. Fry until the vegetables are nearly done. Moisten with half the soy sauce and fish sauce. Add a few tbsp of water if required.
If using any leafy vegetables, add this now along with the remainder of the sauces and continue to fry until all vegetables are done. Lift and serve as an accompaniment to meat dishes, curries and rice.