Asparagus and Vegetable Stir Fry
||Serves 2 as a main course or 4 as a side dish
250g British asparagus cut into two inch pieces
100g baby corn cut in half lengthways
100g mange tout cut in half lengthways
1 red pepper cut into strips
1 chopped red chilli
2 garlic cloves
1 inch piece fresh ginger, chopped
1tbsp sweet Thai soy sauce or light soy sauce if unavailable
2 tbsp roughly chopped fresh coriander
1 tbsp roughly copped Thai holy basil leaves, or ordinary basil if unavailable
3 tbsp sunflower oil
If desired, blanch the asparagus, corn and mange tout in boiling water for 2 minutes, refresh with cold water and drain.
Heat the oil in a wok or deep frying pan and stir fry the red pepper, chilli, garlic and ginger. Add the soy sauce and stir through.
Add the asparagus, corn and mange tout and stir fry for 2-3 minutes.
Finally, add the coriander and basil, stir and serve at once with jasmine rice or noodles.