Ingredients

The following ingredients have 2 Servings
  • 1 shallot
  • 0.75 cup french Beans
  • salt
  • 1 cup soybean sprout
  • 0.75 cup Sweet potato
  • 1 cup Pumpkin (or squash)
  • 0.75 cup white Cabbage
  • 1 meaty tomato
  • 0.5 red chili pepper
  • 1 Tbsp Nut oil
  • 1 Kaffir lime leaf
  • 0.875 cup unsweetened Coconut milk (tinned)
  • 0.333 cup vegetable stock
  • 0.5 Tbsp Palm sugar (or brown sugar)
  • 1 scallion
  • 1 Tbsp light soy sauce
  • 1 Tbsp Lime juice

Instruction

  • Peel the shallots and chop roughly. Top and tail the beans and cut into approximately 3 cm lengths. Blanch in a little boiling, salted water for 8-10 minutes, then take out with a slotted spoon, put into a sieve and refresh in ice-cold water. Drain well. Put the soya bean sprouts into a sieve, pour boiling water over them, then refresh in ice-cold water and drain.
  • Peel the sweet potatoes. Wash the pumpkin or squash, remove the seeds and cut both into approximately 2 cm cubes. Shred the cabbage, rinse and drain. Wash, deseed and dice the tomatoes. Trim the chilli, wash inside and out and chop finely.
  • Heat the oil in a wok or frying pan and stir-fry the shallots. Add the sweet potatoes, pumpkin, cabbage, chilli and kaffir lime leaves and stir-fry for about 5 minutes. Then add the diced tomato, coconut milk and stock. Stir in the sugar and simmer gently for 15-25 minutes, or until all the vegetables are cooked. Wash and trim the spring onions and cut into thin rings.
  • Finally, carefully mix in the beans and bean sprouts. Add soy sauce, lime juice and salt to taste and serve hot garnished with chillies and lime leaves.