THAI ORIGINAL is the brand of Modern Thai Food

Summer Stir-Fried Vegetables
and Thai Original Sweet Chilli Sauce with Ginger, or Coriander

Firm stir-fried vegetables retain their nutritional value better than boiled vegetables.





Serves 4

500 g (1 lb) mixed vegetables, such as broccoli, cauliflower,
green beans, carrots, red or yellow sweet peppers, mangetout
and a few cherry tomatoes
110 g (4 oz) bean sprouts
1½ tbsps sunflower oil
3-4 garlic cloves, peeled and finely chopped
1-1½ tbsps light soy sauce
2 tbsps stock or water
1-1½ tbsps Thai Original Sweet Chilli Sauce with Ginger flavour
½ tbsp toasted white sesame seeds (if you already have these in the cupboard)
a few coriander leaves
1. Cut the broccoli and cauliflower into small florets. Slice the green beans in half lengthways. Peel and cut the carrots into matchsticks. Core and deseed the peppers and cut into bite size pieces and top and tail the mangetout.

2. Blanch broccoli, cauliflower florets, long green beans and carrots in boiling water for 2-3 minutes. Drain and place in a bowl of cold water to ensure a crispy texture. Place in a bowl with peppers, mangetout and bean sprouts.

3. Heat the oil in a wok or frying pan and stir-fry the garlic over a medium heat until light brown. Add the mixed vegetables, light soy sauce, oyster sauce, stock and Thai Original Sweet Chilli Sauce then stir-fry over a medium heat for 2-3 minutes. Add the cherry tomatoes, taste and adjust the seasoning if necessary. Spoon onto a serving plate and sprinkle on top with sesame seeds and garnish with a few coriander leaves.

You can serve as a single dish, or as a side dish, or spoon over cooked jasmine rice.

Back to: welcome page / chilli sauce recipe index

contents © Oi Cheepchaiissara | photography & design: john lewell at technology relations | contact: johnlewell@hotmail.com