Stir Fried Sweet and Sour Vegetables (Thailand)

From the kitchen of Martin James – Copenhagen, Denmark

2 cloves garlic
2 small fresh red chiles
500g (1 pound) fresh asparagus
2 long green cucumbers
1 tablespoon oil
100g (3 ounce) snow peas
250g (1/2 pound) broccoli florets
1 green pepper, chopped
2 tablespoons fish sauce
1 1/2 tablespoon white vinegar
1 tablespoon granulated sugar

Best made close to serving; Freeze: not suitable; microwave: suitable

Cut garlic and chiles into long, thin strips. Cut asparagus into 5cm lengths; cut cucumbers in half, lengthways, remove seeds then slice the cucumbers thickly.

Heat oil in wok, add garlic and chiles, stir fry until lightly browned; remove from wok; leave oil in wok.

Reheat wok, add vegetables, stir fry until vegetables are just tender.

Add combined sauce, vinegar and sugar, stir fry 1 minute.

Serve vegetables sprinkled with garlic and chiles.

Serves 6.