RECIPES OF THAILAND

Ingredients

8 oz

8 oz

8oz

8 oz

3 1/2 tbsp

2 tbsp

3 tbsp

2 small

1 1/2 tbsp

2 tbsp

2 tbsp

2 tsp

1 tsp

Broccoli

Asparagus (cut  into 1 1/2 inch pieces)

Chinese leaves (cut the into 1 1/2 inch strips)

Fresh baby corn (halve lengthways)

Groundnut oil

Finely chopped shallots

Garlic (coarsely chopped) (for garnishing)

Red chillies (seeded and diced)

Fish sauce

Water

Oyster sauce

Sugar

Salt

1. Separate the broccoli florets and peel and finely slice the stems on the diagonal.
2. Blanch the broccoli in a large pot of boiling salted water for 3 minutes and drain and plunge them into cold water
3. Heat a wok over a high heat until hot and add the oil and when it is very hot and slightly smoking add the shallots and chillies and stir fry for 1 minute
4. Add the asparagus and corn and stir fry for 30 seconds
5. Add the fish sauce and water, bring to the boil then cover and cook over a high heat for 2 minutes
6. Add the broccoli and Chinese leaves together with the oyster sauce, sugar and salt
7. Cook over a high heat for 3 minutes or until the vegetables are cooked
8. Put the vegetables onto a platter
9. Wipe the wok clean and reheat it over a high heat and when hot add the oil and garlic and stir fry the garlic until it is golden brown
10. Remove with a slotted spoon and drain on kitchen paper
11. Garnish the vegetables with the fried garlic and serve at once