Thai Braised Vegetables
Ingredients
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50 gram (2 ounce) baby corn, cut in half lengthways
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3 teaspoon Thai 7 Spice
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100 gram (4 ounce) mushrooms, sliced
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100 gram (4 ounce) Chinese leaves or cabbage, shredded
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200 millilitre (7 fluid ounce) vegetable stock
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1 tablespoons cornflour
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2 tablespoons light soy sauce
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1/2 teaspoon sugar
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1 tablespoons oil
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2 carrots, sliced
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50 gram (2 ounce) mangetout
Key Products
Instructions
- 1 Heat the oil in a wok and fry the carrots, mangeout, baby corn and Perfect Shake Thai 7 Spice Special Blend 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.