Ingredients

• 2 garlic cloves, finely chopped
• 2 small fresh green chilies, seeded and finely chopped
• 1-inch piece of fresh ginger root, grated
• 2 tablespoons vegetable oil
• 2 small red onions, quartered
• 6 ounces broccoli flowerets, stems peeled
• 2 small green bell peppers, chopped
• 6 ounces spinach, roughly chopped
• 4 ounces sugar snap peas
• 1 tablespoon dark soy sauce
• 1 teaspoon sugar
• 1-2 tablespoons tamarind purée
• 3 tablespoons peanut butter
• salt and pepper

Variations

• Use watercress instead of spinach.
• Use snow peas instead of sugar snap peas.
• Use lemon or lime juice instead of tamarind.

Directions

1. Gently fry the garlic, chilies, and ginger in the vegetable oil in a wok or large skillet for 1 minute, or until beginning to brown.
2. Add the onions and fry for 2 minutes. Stir in the broccoli and bell peppers, fry for a further 2 minutes, then add the spinach, and fry for another 2 minutes. Finally, add the sugar snap peas and fry for a further 2 minutes.
3. Stir the soy sauce, sugar, tamarind purée, and peanut butter into the vegetables.
4. Add ½ cup water to make a sauce and simmer gently. stirring, for a few minutes more. Season to taste with salt and pepper and serve at once.

From Thai Vegetarian Cooking: A Step-by-Step Guide by Anne Johnson