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Malaysian Stir-fry With Fragrant Thai Rice

Yield: 1 servings

Ingredients and directions for this recipe

50 g Beansprouts
100 g Mange tout
1 tb Ginger; chopped
1 Clove garlic; crushed
50 g Butter
2 tb Sesame oil
2 Carrots; sliced
2 Red chilli; seeded and
-sliced
1 cn Coconut milk
4 Spring onions
75 g Shiitaki mushrooms;
-(optional)
12 sm Broccoli florets
2 Sticks lemon grass
Coriander
200 g Steamed fragrant Thai rice

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.

See also:
Previous recipe Malaysian Stir-fried Beef With Vegetables
Next recipe Malaysian Tea

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