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Pak Choi and Baby Corn Stirfry

Serves
2
Preparation Time
10 mins
Cooking Time
10 mins
Calories Per Serving
212
Category
Main

Ingredients

1 tbsp oil
100g Baby Corn, halved lengthways
75g Baby Sugar Snaps
2 tsp freshly grated ginger
235g pack green pak choi, quartered lengthways
40g unsweetened coconut flakes or desiccated coconut
2 lemongrass sticks, trimmed and finely chopped
1 red chilli, deseeded and chopped
Small handful of fresh coriander, roughly chopped

Method

  1. Heat the oil in a frying pan and fry the baby corn and sugar snaps for 2 minutes. Add some of the ginger, pak choi and 2 tbsp water, cover and fry for a further 2 minutes.
  2. In a food processor (or using a pestle and mortar), whizz/grind two thirds of the coconut flakes with the remaining ginger, lemongrass, chilli and a splash of water to make a thick paste sauce.
  3. Stir in the sauce with a further 2 tbsp water and cook for 1 minute to heat through, sprinkle over the coriander and serve.

Main information

Added by
Janey
Views
27
Last update
Author rating
3.75 star(s)

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