Ingredients:
500 g long beans
1 tablespoon oil
2 stalks fresh lemongrass, white part only finely chopped
2 tablespoons grated fresh ginger
2 chilies, chopped ( take out seeds if you don’t like hot)
1 cup coconut milk
350 g shredded cabbage
Directions:
Cut beans into 5 cm length.
Heat the oil in a wok, add lemon grass, ginger and chilli and cook until oil begins to bubble.
Stir in the coconut milk and beans, bring to boil then simmer uncovered for about 3 minutes or until the beans are just tender.
Serve the mixture over cabbage.
Servings: 6
Time preparation: 15 min.
Time total: 25 min.