Vegetable Recipes - Sweet and Sour Thai Vegetables Recipe

Ingredients

Serve 4

• 2 tablespoons groundnut oil

• 3 garlic cloves, chopped

• 1 cucumber, halved, deseeded and diagonally chopped into 5 mm/1/4 inch slices

• 4 baby corns, diagonally sliced

• 1 tomato, cut into 8 pieces

• 250 g/8 oz can water chestnuts, drained

• 50 g/2 oz mangetout

• 1 onion, roughly chopped

• 4 tablespoons Vegetable Stock

• 1 tablespoon sugar

• 1 tablespoon Thai fish sauce or soy sauce

• 1 tablespoon distilled white vinegar or Chinese rice vinegar

• 3 spring onions, roughly chopped

• salt and pepper

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Method:

1. Heat the oil in a wok, add the garlic, and fry quickly until it is turning golden.

2. Add the rest of the ingredients except the spring onions. Cook for 2-3 minutes, stirring constantly.

3. Season to taste with salt and pepper, then add the chopped spring onions and cook for 30 seconds. Serve immediately.