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Plantain and vegetable stir-fry

updated

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Ingredients for 4 servings:

  • 2 bananas (plantains)
  • 1 eggplant(s)
  • 150 g green beans (frozen)
  • 50 g spring onions
  • 25 g coconut oil
  • 40 g coconut milk
  • 2 tbsp soy sauce, light
  • 1 tsp curry powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

goes very well with: Thai peanut sauce

First, chop the vegetables into large pieces. Melt the coconut oil in a wok or deep-sided pan and lightly fry the eggplant and plantains (if the plantains are very ripe, add them later). Then add the beans and fry briefly. Reduce the heat and stir in the coconut milk, soy sauce, curry powder, and spring onions, and simmer until tender. This dish goes well with Thai peanut sauce and rice as a side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Plantain and vegetable stir-fry

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