VEGETABLES

SWEET & SOUR VEGETABLES
pad preow wan pakk

2 small chillies - long thin slices
1 tbs chopped garlic
200 gr carrot - cut juliénne
200 gr asparagus - cut 5 cm
250 gr broccoli flowerets
1,5 onion - sliced in 8
1/2 pineapple
100 gr sweet peas
2 cucumbers - remove seeds
slice in sticks, 3 cm
4 tbs tamarind sauce
2 tbs brown sugar
2 tbs soya sauce
1 dcl stock
4 tomato - slice in 4
2 spring onion - sliced, 3 cm
4 tbs oil

Heat 1 tbs oil and fry garlic and chilli until lightly brown. Add the rest of ingredients, leaving the tomato and spring onion until last.
Use any type of veggis, but save the ones that need least cooking time until last.

Serves 4

HONEYED SWEET PEAS
( fusion )

400 gr sweet peas
1 ts sesame seeds
1/2 ts oil
1 ts chopped garlic
1/2 ts sesame oil
2 ts honey
1 ts grated ginger
1 large red chilli - sliced julienne
pinch of salt

Top and tail sweet peas
Heat oil and fry garlic, ginger and sesame seeds until garlic is soft (Don´t burn!).

Add sweet peas, seame oil, honey and salt fry 2 min.
The peas should be crispy!

Serves 4

CARAMELIZED SWEET POTATOES
( fusion )

2 large orange sweet potatoes - peeled
3 cloves garlic - chopped
2 tbs sweet chilli sauce
2 tbs kecap manis
1/2 tbs brown sugar
2 tbs oil

Cut potatoes in 1 cm whole slices. Can either be round or “tear drop” format. Boil until almost soft. Drain. Heat oil in wok and and brush potatoes on one side with sweet chilli saus and soya, turn over and fry. on med/high hea, about 3 min. turn over again and sprinkel sugar on topp turn over again and fry on high heat til the sugar becomes caramelized. Fry together with chopped garlic. Don´t let the garlic burn!

Garnish with thinly slilced lime leaves

Serves 4 as side dish