Submitted by:
 faves

Assorted Vegetables in Coconut Curry Sauce


Preparation Time:   20  (mins)
Cooking Time:   5  (mins)
Cooking Method:   Boil
Cook level:   Normal
Serving Size:   4  (person)

Vegetarian
Ingredients

Asparagus 150 g [cut into mouthful size]
Cauliflower 150 g [cut into mouthful size]
Button Mushroom (s) 90 g [canned, cut into mouthful size]
Baby corn 90 g [canned, cut into mouthful size]
Crab-flavored stick(s) 3 pcs [torn into shreds]


Marinade

tbsp
Water 250 ml
Coconut Milk 75 ml
Corn starch 2 tbsp


Directions
  1. Cook all vegetables in boiling water until tender.  Drain and arrange on a deep serving plate.  Keep warm.
  2. Stir-fry crab-flavored stick shreds in 1 tbsp oil.  Stir in sauce mix and cook until sauce thickens.  Pour over vegetables and serve hot.

    *  Can be baked at 220C/425F preheated oven until the top is golden yellow.


Tag: Assorted Vegetables, Coconut Curry Sauce

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