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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Separate the broccoli florets and peel and thinly slice the stems on the diagonal; Cut the asparagus into 4cm pieces; Cut the chinese leaves into 4cm strips; Halve the baby corn lengthways or leave it whole. | 2. Blanch the broccoli in a large pot of boiling salted water for 3 minutes; Drain and plunge them into cold water to stop them from cooking. | 3. Heat a wok or large frying pan until hot; Add the oil and when it is very hot and slightly smoking, add the shallots and chillies and stir fry for 1 minute; Then add the baby corn and the asparagus; Stir fry for 30 seconds, then add the fish sauce and water, bring the mixture to the boil, cover and cook over high heat for 2 minutes. | 4. Then add the broccoli and Chinese leaves together with the oyster sauce, sugar and salt; Continue cooking over high heat for 3 minutes or until the vegetables are cooked. | 5. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
broccoli	8	ounces		77.1106	15.0593	6.3956	0.8391
asparagus	8	ounces		45.3592	8.7997	4.9895	0.2722
pak choi	8	ounces		201.7333	0.0	44.88	1.1333
baby corn	8	ounces		827.8052	168.4187	21.3642	10.7501
peanut oil vegetable	1 1/2	1/2		201.7333	0.0	44.88	1.1333
shallot	2	tablespoons	chopped	14.4	3.36	0.5	0.02
red chilies	2		seeded sliced	201.7333	0.0	44.88	1.1333
fish sauce	1 1/2	1/2		9.45	0.9828	1.3662	0.0027
water	2	tablespoons		0.0	0.0	0.0	0.0
oyster sauce	2	tablespoons		18.36	3.9312	0.486	0.09
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
salt	1	teaspoon		-	-	-	-

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