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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