Food Riot

This is more a method than a recipe … but what a bloody fine method it turned out to be! One of those dishes you can whip up in a flash and dazzle your guests with your multi-cultural cooking talents.
In a wok (works the best – a pan will do, but just doesn’t let you get down and stir up those veggies without making a mess)

Ingredients:

• One tin coconut cream (or coconut milk if you don’t like the good things in life)
• Noodles (rice / chow mein / Chinese)
• Baby corn
• Mange tout
• Broccoli
• Spring Onions
• Fresh ginger, lemon grass, garlic, coriander
• Sprinkle peanuts (or crush unsalted, unroasted peanuts)
• Chilli and fish sauce/shrimp paste – or spoon of green curry paste
• Brown sugar

Method:

• Reduce coconut cream in wok slightly
• Stir in the spices
• Stir in veggies – simmer for couple of minutes
• Stir in noodles and heat through
• Serve with peanuts and fresh coriander sprinkled over.