Carrots, snow peas and asparagus are not typically Thai but are now widely grown and eaten. The north-west of Thailand has the right climate for growing colder-weather vegetables, particularly places like the king’s project north of Chiang Mai.
Ingredients
- 4 thin asparagus spears
- 4 baby sweet corn
- 2 oz (50 g) snake (yard-long) beans
- 4 oz (110 g) mixed red and yellow capsicums (peppers)
- ½ small carrot
- 2 oz (50 g) Chinese broccoli or broccoli florets
- 1 oz (25 g) snow peas (mangetout), topped and tailed
- 2 cm (¾ in) piece of ginger, thinly sliced
- 1 tablespoon fish sauce
- 1½ tablespoons oyster sauce
- 2 tablespoons vegetable stock or water
- ½ teaspoon sugar
- 1½ tablespoons vegetable oil
- 4 garlic cloves, finely chopped
- 2 spring onions (scallions), sliced
How to Make It
- Cut off the tips of the asparagus and slice the stalks into 5 cm (2 in) lengths. Cut the baby sweet corn in halves lengthways and the beans into 2.5 cm (1 in) lengths. Cut both on an angle. Halve the capsicums and remove the seeds, then cut the flesh into bite-sized pieces. Peel the carrot and cut into batons.
- Blanch the asparagus stalks, sweet corn, beans and broccoli in boiling salted water for 30 seconds. Transfer to a bowl of iced water to ensure a crisp texture, then drain and place in a bowl with the capsicum, carrot, snow peas, asparagus tips and sliced ginger.
- Mix the fish sauce, oyster sauce, stock and sugar in a small bowl.
- Heat the oil in a wok or frying pan and stir-fry the garlic over medium heat until light brown. Add all of the vegetables and the sauce mixture, then stir-fry over high heat for 2–3 minutes. Taste, then adjust the seasoning if necessary. Add the spring onions and toss.
