Name: Coconut Stir Fried Vegetable
Total time: 20 min
Yield: 1
Cuisine: Asian
Ingredients: 250g snow peas; 1 onion, cut into 8 wedges; 250g baby corn, cut into half; 400g oyster mushrooms, shredded into large chunks; ⅔ cup water; ½ cup Duchef Tomato Puree; ¼ tsp chinese five spice powder; 2 tbsp peanut oil; 2 tbsp Hoi Sin sauce; 2 tbsp Sweet Chilli Sauce; 4 cakes instant noodles; 140ml Ayam Brand™ Coconut Milk

: Video recipes

Coconut Stir Fried Vegetable

1 pax |

20 minutes

Main Ingredients:

250g snow peas
1 onion, cut into 8 wedges
250g baby corn, cut into half
400g oyster mushrooms, shredded into large chunks
⅔ cup water
½ cup Duchef Tomato Puree
¼ tsp chinese five spice powder
2 tbsp peanut oil
2 tbsp Hoi Sin sauce
2 tbsp Sweet Chilli Sauce
4 cakes instant noodles
140ml Ayam Brand™ Coconut Milk

Preparation:

Mixing

Combine well coconut milk, water, tomato sauce, Hoi sin sauce, sweet chilli sauce and five spice powder in a bowl. Keep it aside.
Add in the banana slices into it and stir all together well for about 2 minutes, until it is completely warmed. Stir gently to keep the banana in their original shape!

Boiling Noodles

For the noodles, cook them according to the instruction in boiling water. Drain the noodles using a strainer and set them aside for later.

Stir Frying

Heat up oil in a wok on medium fire. Once the oil is hot, put in the snow peas, the onions and the corn and stir fry over high heat for 1 minute. Then, add in the mushrooms and stir-fry until the vegetables are tender.
Final step, pour in the coconut milk mixture (always at the end to keep all aromas) and continue to stir fry until it is heated thoroughly.