Hot Vegetables in Coconut Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g Chinese cabbae
- 1 red pepper (s)
- 1 leek
- 250 g suar snap peas
- 2 carrot (s)
- 150 g mushrooms (Shiitake)
- 2 shallot (s)
- 2 cloves garlic
- 2 chilli pepper (s), dried
- 4 tablespoon oil (peanut oil)
- 1 can coconut milk, (400 ml)
- 1 tablespoon lemon juice
- 2 tablespoon soy sauce
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Cut the Chinese cabbage and bell pepper into fine strips, cut the leek into 1/2 cm wide rings and thinly slice the carrots. Remove the mushrooms from the stalks and cut into small pieces.
- Finely chop the shallots and garlic, grate the chili peppers in a mortar.
- Heat the wok and let the oil heat up in it. Pan-stir the carrots, leek and sugar snap peas for 3 minutes over a high heat. Add shiitake mushrooms, shallots, garlic and chilli and fry for another 2 minutes. Finally, add the paprika and Chinese cabbage and cook for about 2 minutes.
- Push the vegetables to the edge. Pour coconut milk into the wok and cook for 2 minutes, then mix in the vegetables.
- Before serving, season to taste with lemon juice, soy sauce and salt.
- Basmati rice or Chinese egg noodles go well with it.
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