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 and
stir-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.
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