RECIPES OF THAILAND

Ingredients

1 cup

1 cup

1/2 cup

1/2 cup

1/2 cup

1/4 cup

1/4 cup

1/4 cup

2 tbsp

1 tbsp

1 tbsp

1 tbsp

1 cup

Spinach leaves (sliced)
Broccoli florets
Carrots (sliced)
Cauliflower florets
Jalapenos (mixed red and green) (julienned)
Snow peas
Mushrooms (sliced)
Shallots (small red or purple onions) (sliced)
Lime juice
Light soy sauce
Palm sugar (adjust to taste)
Thai chili in oil
Bean sprouts

Salt (adjust to taste)

1. Heat a little peanut oil in a wok or skillet over medium heat, and stir in the Thai chili in oil and soy sauce

2. When mixed and aromatic, add all the other ingredients except the sugar and bean sprouts

3. Stir fry until just cooked (the vegetables should still be crispy), tasting for balance and add sugar                                                                (If the mixture becomes too dry, add a little water. If it remains too wet, add a little arrowroot powder to thicken the sauce)

4. Add salt as required

5. Remove from the heat and stir in the bean sprouts

6. Serve with steamed Thai jasmine rice