Recipe from Crowne Plaza Abu Dhabi
Prep time: 10 mins.
Cooking time: 40 mins
200ml vegetable stock
3 star anise fruits
5 lemon leaves
1 stalk lemon grass
1 bunch baby pak choy
6 baby carrots, edges separated
50g bean sprouts
50g savoy cabbage, chopped
salt to taste
3 red bird's eye chillies, chopped
2 tbsp Thai spicy sauce to serve
coriander leaves, for garnishing
How to cook Braised Thai veggies
1. In a saucepan mix all ingredients except vegetables, chillies and salt and simmer for 30 minutes.
2. Add vegetables and chillies, season with salt and simmer for a further 7-8 minutes.
3. Spoon vegetables on to a serving plate along with cooking liquid. Drizzle Thai spicy sauce over, garnish with coriander and serve.