This is a side vegetable dish, suitable for accompanying a rice or meat dish. Sweet and sour frying is common all through Asia, for this dish the sour comes from vinegar and the sweet from the sweet chilli sauce. Naturally since this is Thai cuisine it has a little chilli in it too, but not much, this is not a spicy dish.

Ingredients for 2 People
100 gms Carrot
1 Tomato
3 Mangetout, Long Green Bean or Wing Bean
75 gms Courgette
50 gms Onion
3 Garlic Cloves
1/2 Teaspoon White Pepper
1/2 Teaspoon Sugar
2 Tablespoons Light Soy Sauce
2 Tablespoons Fish Sauce (use Soy Sauce if Vegetarian Dish)
1 Tablespoon Oyster Sauce
2 Tablespoons Sweet Chilli Sauce
2 Tablespoons Oil
1 Tablespoon Vinegar

Preparation
1. Put oil into frying and pre-heat.
2. Chop the garlic add to the pan, fry it till the garlic smell comes out.
3. Chop the carrot, onion, mangetout, courgette, into small bite-sized pieces and add to the pan.
4. Add light soya sauce, fish sauce, sugar, white pepper, sweet chilli, oyster sauce and vinegar to the vegetables.
5. Stir fry it for 1 minutes then serve.

Serve With
Hot Fragrant Rice

I'll let the photograph speak for itself.

Ingredients for 2 People
100 gms Mushrooms (Oyster, Whitecap etc.)
100 gms Spring Onion
1 Tablespoon Light Soy Sauce
1 Tablespoon Oyster Sauce
1 Teaspoon Sugar
2 Tablespoon Oil
2 Garlic Cloves
White Pepper

Preparation
1. Clean the mushrooms and chop them in half.
2. Chop the spring onion into 4 cm lengths.
3. Put oil in frying pan and heat.
4. Chop the garlic and fry for a few seconds to release the fragrance.
5. Add the mushrooms, spring onions, light soy sauce, oyster sauce, and sugar.
6. Fry for 1 minute.
7. When you serve add a pinch of pepper to season.

Serve With
Hot Fragrant Rice
Chicken or Vegetable Bouillon

Liver is a strange thing, on the one hand people think it's something you throw away when preparing a chicken, on the other, they pay a high price for paté made from liver! This dish is a very tasty way to eat chicken livers.

Ingredients for 3 People
50 gms Chicken Liver
100 gms Fresh Spinach Leaves
4 Garlic Cloves
1 Teaspoon White Pepper
3 Tablespoons Light Soy Sauce
1 Teaspoon Salt
1/2 Teaspoon Sugar
2 Tablespoons Oyster Sauce
3 Tablespoons Oil
300 ml Water

Preparation
1. Boil water and salt in a pan then add the liver and cook for 3 minutes. Remove it and dry it.
2. Oil the frying pan, pound the garlic in a Thai mortar and put into the pan.
3. Add the liver and white pepper to the pan and fry for 5 minutes over a medium heat.
4. Clean the spinach, chop it into 4 cm lengths, then add to the pan with the liver.
5. Add the light soy sauce, oyster sauce and sugar and fry it for a few seconds just to mix.

Serve With
Hot Rice

This stir fry includes big red chillies and is very spicy. You may prefer to make the non spicy stir fry (the green pepper and liver stir fry) if you don't like spicy food. Of the two this is the one I prefer!

Ingredients for 2 People
40 gms Pork Liver
50 gms Chopped Green Beans
5 Chillies
4 Garlic Cloves
1/4 Teaspoon Black Pepper
1 Teaspoon Salt
2 Tablespoons Oyster Sauce
2 Tablespoons Light Soy Sauce
1 Tablespoon Fish Sauce
200 ml Water
2 Tablespoons Oil

Preparation
1. Boil the water with the salt and black pepper.
2. Slice the pork liver into thin slices and add to the boiling water to cook for 1 minute.
3. Chop the garlic and chillies, fry in the oil for a few minutes to release the smell.
4. Add the pork liver to the frying pan, add the light soy sauce, fish sauce, oyster sauce, chopped green beans and fry for 1 minute.

Serve With
Hot Fragrant Thai Rice

If you think there have been a lot of liver recipes lately, you're right! I was given lots of fresh pork liver, unlike meat liver is best eaten fresh. So all my recipes will feature liver until it's used up!

Ingredients for 2 People
40 gms Green Pepper
50 gms Pork Liver
4 Garlic Cloves
30 gms Tomato
2 Tablespoons Light Soy Sauce
2 Tablespoons Oyster Sauce
1/4 Teaspoon White Pepper
1/2 Teaspoon Sugar
2 Tablespoons Water
2 Tablespoons Oil

Preparation
1. Chop the tomatoes into quarters. Chop the green pepper into pieces (approx 3cms).
2. Chop the garlic and fry to release the smell.
3. Slice the pork liver and add to the pan frying, fry for 1 minute.
4. Add the light soy sauce, oyster sauce, sugar, water, and white pepper. For for a few seconds.
5. Add the chopped green pepper and chopped tomatoes and fry for 2 minutes.

Serve With
Thai Fragrant Rice

Halloween is tomorrow and you may end up with a lot of pumpkin flesh to use up. We don't celebrate Halloween much in Thailand, its a western thing that's only done in discotechs and restaurants. However we do eat this pumpkin stir fry all year round. This stir-fry is a great alternative to meat dishes and a great way to use up the pumpkin you hollow out of the lantern!

Ingredients
50 gms Pumpkin
2 Eggs
30 gms Chopped Celery
20 gms Chopped Spring Onion
10 gms Chopped Coriander Leaves
10 gms Sliced Onions
20 ml Water
1/2 Teaspoon Sugar
3 Garlic Cloves
2 Tablespoons Light Soy Sauce
2 Tablespoons Oyster Sauce
1 Tablespoon Fish Sauce
1/4 Teaspoon White Pepper
3 Tablespoons Oil

Preparation
1. Peel and slice the pumpkin.
2. Chop the garlic, add to a frying pan together with the oil and fry for a few seconds to release the aroma of garlic.
3. Add the eggs in and stir-fry the eggs until half cooked.
4. Add the pumpkin, spring onion, celery, onions, water, fish sauce, oyster sauce, sugar, light soy sauce and white pepper (basically, everything but the coriander leaves).
5. Stir fry for 1 minute.
6. Garnish with coriander leaves.

Serve With
Thai Fragrant Rice

A delicious stir-fry made from fried tofu, together with soya beansprouts and carrots. This is the best way to eat tofu, frying it gives it more texture and flavour.

Ingredients
50 gms Tofu
40 gms Soya Beansprouts
30 gms Carrots
20 gms Onions
3 Tablespoons Soy Sauce
1/2 Teaspoon Sugar
1/4 Teaspoon White Pepper
2 Tablespoons Oil

Preparation
1. Chop the tofu into small squares, slice the carrots and onion.
2. Clean the soya beansprouts, and remove the roots.
3. Put oil into the frying pan over a medium heat.
4. When the oil is hot, fry the sliced onions for a few seconds, then add all the other ingredients and stir fry quickly for 30 seconds.

Serve With
Fragrant Rice

A stir fry made from Ton Ho Chai, the Chinese leaf vegetable. This is one of the beautiful simple side dishes that bulk up a meal with healthy green vegetables.

Ingredients
100 gms Ton Ho Chai
2 Garlic Cloves
2 Tablespoons Oil
2 Tablespoons Light Soy Sauce
2 Tablespoons Oyster Sauce
1 Teaspoon Sugar

Preparation
1. Clean the Ton Ho Chai and cut off the ends.
2. Heat oil in a frying pan.
3. Chop the garlic, fry for 20 seconds, add light soy sauce, oyster sauce, sugar and ton ho chai.
4. Fry for 30 seconds, then serve.

Serve With
Fragrant Rice
or Rice Soup

A very popular dish, this is a quick easy to make stir fry of chicken and vegetables seasoned with cashew nuts. This is ideal as a side dish for Thai Fragrant Rice. The name break down as 'Guy' = chicken, 'pad' = fried, 'Med' = seed and 'Med Mamuang Hinmapan' means cashew nut. In Thai its just as long a name! ไก่ ผัด เม็ดมะม่วง หิมมะพานต์

Ingredient for 2 People
100 gms Chicken Breast
30 gms Cashew Nuts
1/2 Medium Onion
1 Spring Onion
1/2 a Red Pepper
50 gms Bamboo Shoot
1 Tablespoon Oyster Sauce
1 Tablespoon Fish Sauce
1 Tablespoon Light Soy Sauce
1/2 Teaspoon White Pepper
3 Garlic Clove
2 Tablespoons Oil

Preparation
1. Chop the garlic into small pieces and put in a frying pan and fry it for a few seconds to release the garlic fragrance.
2. Chop the chicken breast into strips and add to the frying pan - stir until chicken is cooked.
3. Chop the onion, spring onion, red pepper and bamboo, into strips add in the pan.
4. Add all the remaining ingredients.
5. Cook for 2 minutes.

Serve with
Hot Fragrant Rice