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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a wok and fry the onion and garlic for 3 minutes. Add the peppers and fry for 3 minutes more. | 2. Add the broccoli florets, sweetcorn and courgettes and continue to fry for a further 5 minutes. Add the water chestnuts and toss to mix inches. | 3. In a small bowl, mix together the shoyu, arrowroot and light stock, ginger juice and sweet chilli sauce. | 4. Using a wooden spoon, make a space in the centre of the stir fried vegetables so that the base of the wok is visible. Pour in the sauce and bring to the boil, stirring all the time until it starts to thicken. Toss the vegetables to coat thoroughly with the sauce. | 5. Transfer to a serving dish and sprinkle with the cashew nuts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		peeled sliced	64.0	14.944	1.76	0.16
garlic clove	1		crushed	100.8667	0.0	22.44	0.5667
red pepper	1		sliced	1.25	0.2753	0.0584	0.0138
yellow pepper	1		sliced	-	-	-	-
broccoli floret	4	ounces		100.8667	0.0	22.44	0.5667
baby corn	6	ounces		620.8539	126.314	16.0231	8.0626
courgette	2		sliced	100.8667	0.0	22.44	0.5667
water chestnut	2	ounces	sliced	100.8667	0.0	22.44	0.5667
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
arrowroot	1	teaspoon	mixed	1.625	0.3348	0.106	0.005
vegetable stock	2	tablespoons		1.3812	0.2569	0.0663	0.0193
gingerroot out	2	inches	grated squeezed	100.8667	0.0	22.44	0.5667
chili sauce	1	tablespoon	sweet	15.6975	3.3767	0.4266	0.0512
cashew nut	2	ounces	toasted	313.551	17.1177	10.3307	24.863000000000003

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.