Thai vegetable baskets with orange

Preheat oven to 160°C .

Take 4 sheets phyllo pastry, cut each sheet in half, and then cut each piece in half again.

Beat egg to brush phyllo sheets. Brush one of the cut pieces of phyllo pastry.

Use a bowl the sizes of what you would normally serve stir fry in but that is ovenproof and turn it upside down, spray with non stick spray.

Lay the phyllo pastry across the bowl; make sure the middle of the pastry sheet is in the middle of the bowl.

Put another sheet across the first one and brush with the egg, repeat with 2 more pieces.

The 4 sheets cut into 4 pieces each are enough for 4 bowls.

Bake for 20 to 25 minutes in pre-heated oven.

Remove from oven and let it cool down.

In a small pot add the orange juice and zest as well as the soya sauce and the sugar, reduce over high heat to half the original amount, it should be a bit sticky by now.

Keep aside, as we will add more to the sauce later.

Peel the pineapple and cut into thin strips, slightly thicker that the stir fry vegetables. Press out all the juice from the skins and strain through a fine sieve.

Remove the spice packet from the 2 minute noodle and add the noodles to a cup of boiling water, as soon as the noodles go soft strain it through a sieve and set aside.

Heat up a wok over high heat. Add 2 tablespoons vegetable oil and 2 heaped teaspoons PnP cook additions crushed garlic, ginger and dhania paste, stir through and fry until you can smell the fragrance from the paste.

Add the vegetables, flavour with salt and pepper and the spice from the 2 minute noodles and stir fry for 2 minutes.

Push the vegetables to the side of the wok, spoon out the liquid and strain.

Continue to stir fry the vegetables for another minute, add the pineapple and the noodles and stir fry for another 2 minutes, the vegetables should still have some crunch to it.

Add the juice from the orange and 1/3 cup of the liquid from the wok to the soya sauce reduction, mix through and microwave on high for one minute, strain through a sieve into a sauce dish.

Dish the stir fry in the phyllo baskets and serve with the sauce on the side; you only need a little bit of the sauce to lift the vegetables and noodles to spectacular heights.

Recipe Reprinted with permission of Potjie. To see more recipes, click here.

Recipe Reprinted with permission of Potjie. To see more recipes, click here.