Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

300 ml Thick coconut milk
175 g Chinese cabbage
175 g Okra
175 g French beans
3 tb Oil
1 Hard-boiled egg to garnish
-(Optional. Vegans omit)

-----------------------FOR THE PASTE----------------------------
1/2 Fresh chilli; seeds removed
1 ts Ground coriander
25 g Flaked almonds
1 Cm. Fresh rootginger
-- grated
1 sm Onion; chopped

Serves 2-3

A stir-fry of summer vegetables is cooked with ginger and spices and
coconut milk, making a dish evocative of Indonesian cuisine. Serve it
with rice or noodles.

In the blender, grind the spices, herbs, almonds and onion into a
paste. Fry the ground paste in the oil for 3-4 minutes, stirring
well, then stir in half of the coconut milk. Add the vegetables and
stir over a gentle heat for 10 minutes. Then add the rest of the
coconut milk and simmer for a further 8-10 minutes. Check the
seasoning and serve hot, garnished with chopped hard-boiled egg.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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