Malaysian stir-fry with fragrant thai rice

1 servings

Ingredients

Quantity Ingredient
50 grams Beansprouts
100 grams Mange tout
1 tablespoon Ginger; chopped
1 Clove garlic; crushed
50 grams Butter
2 tablespoons Sesame oil
2 Carrots; sliced
2 Red chilli; seeded and sliced
1 can Coconut milk
4 Spring onions
75 grams Shiitaki mushrooms; (optional)
12 smalls Broccoli florets
2 Sticks lemon grass
Coriander
200 grams Steamed fragrant Thai rice

Directions

Heat a wok with the butter and sesame oil. Add the garlic and ginger and cook for 20 seconds to release its fragrance. Add the lemon grass and the vegetables and stir fry them for 3-4 minutes until crisp and just cooked.

Add the coconut milk and bring to the boil. Add the coriander and chilli, adjust the seasoning and serve with the steamed Thai rice.

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