Thai stir-fry vegetables
A colourful mixture of washed and ready to cook vegetables including beansprouts, Chinese leaf, red onion, cabbage greens, yellow pepper, whole lemon grass, sugar snap peas, coriander and whole chilli.
Uses: Stir fry and serve as a vegetable accompaniment or add to cooked meat, poultry or fish for a quick and easy supper.
To store: Keep in the fridge and eat by the use by date.
To cook: Heat 1 tbsp of oil in a wok or frying pan. Gently bruise the lemon grass and add this with the chilli to the pan, stirring for 30 seconds. Remove from the pan. Add the vegetables and stir-fry over a high heat for 4 minutes or until piping hot. Serve immediately. For a hotter stir-fry, slice the chilli and keep in throughout the cooking, for a medium flavour keep it whole and remove before serving.