Stir-Fried Seeds and Vegetables from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• 2 large carrots, cut into batons
• 2.5 cm/1 in piece fresh root ginger, peeled and finely chopped
• 2 large courgettes (zucchini), cut into batons
• 150 g/5 oz watercress or spinach leaves, coarsely chopped
• 90 g/3½ oz/1½ cups oyster mushrooms, torn in pieces
• 30 ml/2 tbsp pumpkin seeds
• 2 garlic cloves, finely chopped
• 30 ml/2 tbsp sesame seeds
• 30 ml/2 tbsp sunflower seeds
• 30 ml/2 tbsp vegetable oil
• 15 ml/1 tbsp palm sugar or light muscovado (brown) sugar
• 30 ml/2 tbsp rice vinegar
• 30 ml/2 tbsp light soy sauce
• small bunch fresh mint or coriander (cilantro), leaves and stems chopped
• 60 ml/4 tbsp black bean sauce