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Thai Braised Vegetables
Cook Time
15 Minutes
Ingredients
11
Servings
4
These Thai vegetables are far from a simple side dish. Packed with authentic Thai flavours, this dish is perfect for getting in some more of your five-a-day. This recipe uses cabbage, baby corn, mange tout and more, but you can use whichever vegetables you have in the fridge. All you need to bring these to life is our fragrant Thai 7 Spice seasoning, which blends chilli, ground coriander, ginger, cumin, cinnamon, star anise and cayenne pepper together. Once the braised vegetables are cooked but still crunchy, add a simple mixture of soy sauce, corn flour and sugar to create an aromatic silky smooth sauce. Serve with rice or noodles.
Ingredients
50 gram (2 ounce) baby corn, cut in half lengthways
3 teaspoon Thai 7 Spice
100 gram (4 ounce) mushrooms, sliced
100 gram (4 ounce) Chinese leaves or cabbage, shredded
200 millilitre (7 fluid ounce) vegetable stock
1 tablespoons cornflour
2 tablespoons light soy sauce
1/2 teaspoon sugar
1 tablespoons oil
2 carrots, sliced
50 gram (2 ounce) mangetout
Key Products
Instructions
- 1 Heat the oil in a wok and fry the carrots, mangeout, baby corn and Thai 7 Spice Seasoning for 1-2 minutes. Add the mushrooms, Chinese leaves and stock and cook for a further 2-3 minutes.
- 2 Meanwhile, blend the cornflour with the soy sauce and sugar and add to the wok. Bring to the boil, stirring until thickened. Cook until the vegetables are just tender.
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