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| Stir fry |
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3 thinly sliced carrots |
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3 sliced red or yellow peppers |
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Handful of mange tout |
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Handful of bean sprouts |
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| Sweet and Sour sauce |
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1 tbsp vegetable oil |
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78g sugar |
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36ml white wine vinegar |
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122ml tomato ketchup |
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1 tsp finely chopped ginger |
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1 tsp finely chopped garlic |
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3 tsp cornflour |
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3 tsp soy sauce |
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For the sauce
In a small sauce pan heat the oil then fry the garlic and ginger for 1minute without browning. Add all the other ingredients except the cornflour, mix this with a little water to form a thin paste. Bring the sauce to the boil then mix in the cornflower with a whisk, serve the sauce hot with the cooked fish nuggets. |
For the stir fry
Fry the carrots in a little oil in a wok or frying pan for 1 minute, then add the mange tout and the peppers and stir fry for 2 more minutes, now add a few bean sprouts and stir fry for 1 minute, season and serve with some plain boiled Thai rice flavoured with a small hand full of chopped coriander herb. |
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