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Salad and Vegetables

Vegetables in Coconut milk

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Ingredients

2 tsp oil
2 cloves garlic, chopped
5 cm fresh ginger, grated
2 tsp fresh green pepper corns, optional
1 medium eggplant, diced
1 small sweet potato,diced
2 tsp water
100g green beans, cut into 5 cm pieces
1/2 bunch asparagus, cut into 5 cm pieces
1/2 cup coconut milk
2 tsp fish sauce
approximately 12 English spinach leaves, trimmed
1/2 cup fresh basil leaves

Method

Heat oil in a wok or heavy base frying pan. Add the garlic, ginger and pepper corns,
if using, to the wok and cook for 30 seconds. Add the eggplant, sweet potato and water to the wok, cook for 5 minutes over medium heat, stirring frequently.

Add the beans to the wok, cover and steam for 4 minutes, shaking the wok occasionally to prevent sticking.

Add asparagus and coconut milk to the wok, cook for 3 minutes or until the asparagus is just tender. Add fish sauce , spinach and basil, toss until spinach and basil soften slightly.

(Serves: 4-6)






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