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QUICK FIX

Thai fusilli

Executive Chef K. Durairajan has been with Hotel Ramyas for the past nine years. He has a total experience of 22 years in the field. He specialises in continental and Chinese foods..

INGREDIENTS:

Oil: 2 tablespoon

Garlic (finely chopped):

2 teaspoon

Spring onion whites

(thinly sliced): Half cup

Red chillies

(thinly sliced): Half teaspoon

Bean sprouts: Half cup

Carrots: 2

Capsicum (sliced): Half cup

Shredded cabbage: 1 cup

French beans: 5

Long beans: 3

Fusilli (cooked):

One-and-a half cup

Lemon juice: 1 teaspoon

Peanuts (roasted

and crushed): 2 teaspoon

Sugar: 1 teaspoon

Salt to taste

Heat the oil in a wok. Add garlic, spring onion whites, red chillies and stir-fry for a minute. Then add the bean sprouts, carrots, capsicum, French beans, long beans and stir-fry on high flame for two to three minutes.

Add the fusilli, soya sauce, lemon juice, sugar, peanuts, salt and mix well.

Cook for two to three minutes. Serve hot.

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