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How to make Asian greens with coconut milk

Yield = 4
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 1 bunch choy sum, washed
  • 1 bunch pak choy, washed
  • 270ml can coconut milk
  • 2cm piece fresh ginger, peeled, halved
  • 1 stalk lemongrass, bruised
  • 410g can baby corn, halved lengthways
  • 2 teaspoons fish sauce
  • 1 tablespoon lime juice
  • 2 green onions, sliced

Method

  • Step 1 Separate stems and leaves from choy sum and pak choy. Cut stems and leaves into 3cm lengths. Set aside.
  • Step 2 Place coconut milk, ginger and lemongrass in a large saucepan. Bring to the boil. Reduce heat to low. Simmer for 2 minutes or until fragrant. Add choy sum and pak choy stems. Cover. Cook for 2 minutes or until almost tender. Add choy sum leaves, pak choy leaves and baby corn. Cook, covered, for 2 to 3 minutes or until vegetables are just tender. Remove from heat.
  • Step 3 Add fish sauce, lime juice and onion. Toss to combine. Remove and discard ginger and lemongrass. Serve.