Ingredients:
Chicken – 150 gms, cut into thin strips
Baby Corn – 50 to 60 gms
Black Mushrooms – 4, dried, soaked in warm water, stems discarded, caps sliced
Green Beans – 50 gms, tops and tails removed, chopped lengthways
Cauliflower Florets – 3/4 cups
Red Chillies – 2, small, finely sliced
Green Chillies – 2, small, sliced
Garlic – 2, small cloves, minced
Chicken Stock or Plain Water – 1/4 cup
Thai Basil Leaves – 1 sprig, chopped
Fish Sauce – 1/2 tblsp
Oyster Sauce – 1/2 tblsp
Oil – 1 tblsp
Sugar – 1/2 tblsp
Black Pepper Powder – 1/4 tsp
Method:
1. Heat oil in a pan over high flame.
2. Saute the garlic, green chillies and red chillies until garlic turns golden brown.
3. Add the chicken, baby corn, mushrooms, beans and cauliflower.
4. Cook for 5 minutes until the vegetables are tender.
5. Add fish sauce, oyster sauce, sugar and pepper powder.
6. Stir to mix well.
7. Pour the chicken stock and cook for a minute more.
8. Add the chopped basil leaves.
9. Stir once to mix and remove from flame.
10. Serve hot with rice.
image credit: frommytable.com
