Ingredients
- 50 ml Vegetable oil
- 4 cloves garlic, peeled and sliced
- 3 Red onion, thinly sliced
- 3 carrots, peeled and juilienned
- knob
- 5 finely sliced
- ¼
- 150 g
- 200 ml Water
Method
- Place the vegetable oil in a wok or bratt pan, and heat until smoking hot.
- Add the garlic, onion, carrots and ginger. Stir fry for 1 minute.
- Add the spring onions, white cabbage and mushrooms. Stir fry for a further 3 minutes.
- Meanwhile, in a saucepan, bring the Barker’s Professional Thai Style Meal Base and water to a simmer.
- Pour the sauce over the stir fry vegetables, season and cook for 1 minute before serving.
