Saturday, October 18, 2008

Beans with Ginger and Coconut Milk

Serves: 6


1 pound (500 g) green beans
1 teaspoon oil
1 teaspoon butter
2 stems fresh lemon grass, finely chopped
2 tablespoons grated fresh ginger
1 small, fresh, red chili, chopped
1 cup coconut milk
11 ounces (350 g) cabbage, shredded

Microwave Method:

1. Wash beans, trim ends and cut into thirds. Place in bowl and cook for 4-6 minutes on HIGH.
2. In a large bowl combine oil and butter. Heat for 50 seconds on HIGH, add lemon grass, ginger and chili. Stir. Cook for 1 minute on HIGH.
3. Stir in cooked beans and coconut milk. Cook for 2-3 minutes on HIGH.
4. Place cabbage in a bowl with 1 tablespoon of water. Cover and cook for 2 minutes on HIGH.
5. Serve bean mixture over cabbage. Serve hot.

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