Singapore vegetable saute
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 1 | cup | Water |
| 3 | tablespoons | Sugar |
| ¼ | cup | Coconut milk |
| Assorted veggies sauted | ||
| Savoy cabbage | ||
Directions
SAUTE TOGETHER, THEN ADD
SIMMER FOR 8 MINUTES
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.
Posted to MC-Recipe Digest V1 #355 Recipe by: Burt Wolf/tpogue@... From: Terry Pogue <tpogue@...>
Date: Fri, 27 Dec 1996 12:08:19 -465800