Serves 2 as a main course or 4 as a side dish
Ingredients
250g British asparagus cut into two inch pieces
100g baby corn cut in half lengthways
100g mange tout cut in half lengthways
1 red pepper cut into strips
1 chopped red chilli
2 garlic cloves
1 inch piece fresh ginger, chopped
1tbsp of ketjap manis (sweet Thai soy sauce) or light soy sauce if unavailable
2 tbsp roughly chopped fresh coriander
1 tbsp roughly copped
Thai holy basil leaves (or ordinary basil if unavailable)
3 tbsp sunflower oil
Method
1
If desired, blanch the asparagus, corn and mange tout in boiling water for 2 minutes, refresh with cold water and drain.
2
Heat the oil in a wok or deep frying pan and stir fry the red pepper, chilli, garlic and ginger. Add the ketjap manis or soy sauce and stir through.
3
Add the asparagus, corn and mange tout and stir fry for 2-3 minutes.
4
Finally, add the coriander and basil, stir and serve at once with jasmine rice or noodles.
