Yield: 4 servings
|8 \N||Cm ginger; julienned|
|4 teaspoons||Garlic paste; (20 g.)|
|20 grams||Red chillies; broken into pieces|
|1 \N||Red chilli; whole|
|20 grams||Onion; sliced|
|400 millilitres||Vegetable stock|
|600 grams||Spinach; chopped|
|1 \N||400 gram who baby corn|
|10 \N||Cm lemon grass|
|10 \N||Cm galangal slice; (or substitute|
|\N \N||; ginger)|
|2 \N||Salam leaves|
|1 \N||400 millilit coconut milk|
|\N \N||Salt and pepper to taste|
HEAT oil in a wok.
Add ginger, garlic and onion and saut for two minutes. Add the vegetable stock and the vegetables. Stir well. Cook for seven minutes.
Add the coconut milk and simmer for five minutes. Season with salt and pepper. Serve hot.
Converted by MC_Buster.
NOTES : (Stewed Spinach and Baby corn with Coconut Milk) Converted by MM_Buster v2.0l.