Stir-Fried Sweet and Sour Vegetables
Preparation Time: 20 minutes | Cooking Time: 10 minutes
2 cloves garlic
2 small fresh red chilies
500g fresh asparagus
2 Lebanese cucumbers (260g)
1 tablespoon oil
100g snow peas
250g broccoli flowerets
1 medium green bell pepper (200g), chopped
2 tablespoons fish sauce
1 1/2 tablespoons white vinegar
1 tablespoon sugar
Cut garlic and chilies into long, thin strips. Cut asparagus into 5cm lengths; cut cucumbers in half lengthways, remove seeds, then slice thickly. |
 |
Heat oil in wok, stir-fry garlic and chilies until lightly browned; remove from wok. Leave oil in wok.
Reheat wok, add vegetables, stir-fry until vegetables are just tender.
Add combined sauce, vinegar and sugar, stir-fry 1 minute. Serve vegetables sprinkled with garlic and chilies.
Serves 6.
Store
Best made close to serving.
Per serving: 3.5g fat, 77 calories.
Easy Thai Cooking, The Australian Women's Weekly Cookbooks |
