Instructions: 1 Tbsp chopped fresh coriander half cup cucumber cut lengthways into quarters and sliced half an inch thick

Heat the oil in a wok or heavy based pan and brown the garlic.

Add the red peppers mange tout baby sweetcorn courgettes carrot and cook for five minutes over a high flame stirring constantly then add the mushrooms spring onions onions chillies vinegar tomato sauce sugar fish stock and then the tomatoes.

Add half the chicken stock.

Stir well.

Mix the remaining stock slowly with the tapioca flour blend well and pour slowly into the wok stirring gently until the sauce thickens.

Season to taste with the salt and pepper garnish with cucumber and coriander.

Tapioca flour is the main thickening ingredient in Thai cooking; it is very similar to arrow root but much cheaper. Use arrow root or corn flour as a substitute. Omit the salt if you are using a ready salted cube for your stock

Serves 4

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