Thai-style Vegetables and Rice
- Serves:
Ingredients
2 carrots225g snow peas
1 red capsicum
1 yellow capsicum
200g baby corn
1 clove garlic
4 tblsp olive oil
225g cooked rice
4 tblsp crunchy
Peanut butter
1 tblsp chilli sauce
200ml coconut cream
Juice of 1 lemon
Salt and black pepper
1 tsp sesame oil
Method
1. Peel carrots and cut into thin matchsticks. Chop snow peas into small strips. Deseed and slice the capsicums. Cut the corn in half, lengthways. Peel and chop garlic.
2. Heat half the oil in a frying pan or wok until very hot. Add carrots and capsicum and stir-fry 3 minutes. Add the baby corn and stir-fry for a further minute. Add the snow peas and rice andstir-fry for 2 minutes. Transfer the mixture to a warmed dish, cover and keep warm.
3. Heat remaining oil in pan or wok. Stir-fry garlic for 10 seconds. Stir in peanut butter, chilli sauce, coconut cream and lemon juice. Heat through for 1 minute. Stir in the seasoning, sesame oil and 4 tablespoons water. Add vegetables and toss to coat. Serve hot.Related cookbooks
