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Ingredients
- 1 tablespoon drained, canned green peppercorns
- 1/2 cup (15 g/1/2 oz) fresh coriander leaves and chopped stems
- 1 tablespoon oil
- 2 cloves garlic, chopped
- 220 g (7 oz) snake beans, cut into 4 cm (1 1/2 inch) lengths
- 155 g/5 oz asparagus, cut into 4 cm (1 1/2 inch) lengths
- 1 teaspoon soft brown sugar
- 2 teaspoons water
- 1 tablespoon fish sauce (optional)
- 1 teaspoon chopped fresh red or green chillies (optional)
Method
1. Finely crush the peppercorns. Chop the coriander leaves and mix in a bowl with the stems and peppercorns.
2. Heat oil in a wok or frying pan. Add peppercorn mixture, garlic, beans, asparagus and sugar; stir-fry for 30 seconds over medium heat.
3. Add the water, cover and steam for 2 minutes or until the vegetables are just tender. Season with fish sauce; sprinkle with chillies and serve immediately.
