Singapoor vegetable saute
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| MAIN SP c | ||
| ¼ | cup | Oil |
| 2 | Bay leaf | |
| 1 | Stick cinnamon | |
| ¼ | cup | Shallot chopped |
| 1 | tablespoon | Ginger, chopped |
| ¼ | cup | Chili paste |
| 1 | tablespoon | Turmeric |
| 1 | tablespoon | Chili powder |
| ADD SPI E | ||
| 1 | cup | Water |
| 3 | tablespoons | Sugar |
| ¼ | cup | Coconut milk |
| VEGETAB | ||
| Assorted veggies sauted | ||
| Savoy cabbage | ||
Directions
Saute the main spice ingredients. Add the rest and simmer for 8 minutes.
Saute any combination of vegetables such as eggplant, carrots, bell peppers, blanched broccoli and or califlower and add to sauce. Finally add 1 cup of savoy cabbage and cook for a few minutes. Serve in a ring of white rice.
Recipe By: Burt Wolf/tpogue@... Posted to FOODWINE Digest 19 October 96 Date: Sun, 20 Oct 1996 10:59:27 +0100 From: terry pogue <tpogue@...>