Ingredients

2 tbsp - sesame oil.

1 tsp - finely chopped garlic.

3 - large dried red chillies halved.

1/4 cup - roasted and chopped cashew nuts.

100 gms each - green beans,baby corn, snow peas and peppers, mushrooms cut into 1” legth.

6 stems - spring onions cut into 1” lenghtwise.

1 cup - bean sprouts

3 tbsp - vegetable stock.

1.5 tbsp - soy sauce.

1/2 tsp - sugar.

salt to taste.

to garnish coriander leaves.

Method

In a wok ,heat oil.Fry garlic until golden brown.Add all the other ingredients inturn, stirring constantly on a high flame until the vegetables are tender crisp.Turn onto a serving dish and garnish with corriander leaves and serve as an accompaniment to Thai dishes.

Serves 4-6

Note - make this dish just before serving to retain the freshness of the vegetables.