Vegetable Stir-fry with Hot, Spicy Coconut Milk

5 from 2 votes
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 17 kcal


For the vegetables:

  • 6 small Onions, red
  • 4 medium sized Cloves of garlic, fresh
  • 20 g Ginger slices, fresh or frozen
  • 1 smaller Chilli, green (see note)
  • 1 small Carrot
  • 8 Green beans
  • 2 medium sized Hot peppers, long, red, mild
  • 2 medium sized Tomatoes, fully ripe
  • 2 small Pak choi

For the sauce:

  • 100 g Coconut water
  • 150 ml Coconut milk, creamy (24% fat)
  • 2 tbsp Fish sauce, light, (kecap ikan "King Lobster", see note)
  • 1 tbsp Oyster sauce, (Saus Tiram)
  • 1 tbsp White sugar
  • 1 tsp Chilli flakes, dried


  • 2 tbsp Sunflower oil

To garnish:

  • 2 tbsp Chilli flakes, dried
  • 2 tbsp Sesame seeds, white
  • 8 Lengkeng fruits, (alternatively Lychiee)
  • 8 Flowers and leaves


Onions and cloves of garlic:

  • Cap the onions and garlic cloves at both ends, peel and cut into small pieces.

Ginger and chilli:

  • Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh and thaw frozen goods. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem.

Carrot, green beans and red hot peppers:

  • Wash the carrot, cap both ends, peel and slice across into approx. 3 mm thick slices. Cut the green beans at both ends and cut them crosswise into pieces approx. 4 cm long. Wash the fresh, red peppers, remove the stems, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are.

Tomatoes and Pok Choi:

  • Wash the tomatoes, remove the stem, cut in half lengthways and cut out the green and white stalk. Halve each half lengthways, remove the grains and cut the quarters into thirds crosswise. Separate the leaves from the Pok Choi by cutting off the bottom 2 cm. Cut the white part of the leaves across into pieces approx. 2 cm wide. Halve the green part lengthways and crossways. Keep ready separately.

The sauce:

  • For the sauce, mix the ingredients in a 1-liter saucepan. Heat a little while stirring so that the sugar dissolves.

Stir in the wok:

  • Heat the sunflower oil in a wok and add the ingredients from onions to ginger and stir-fry until the onions are translucent. Add the carrot slices together with the green beans, the white pak choi pieces and the peppers and stir-fry for 2 minutes.

The tomatoes:

  • Add the tomatoes and stir-fry for 1 minute.


  • Deglaze with the coconut sauce and add the green pak choi leaves.

Season to taste, garnish and serve:

  • Bring to the boil briefly while stirring, season with salt and pepper. Remove from heat, place in a serving bowl, garnish and serve with cooked white rice.


  • 1) Those who love heat take 2 or 3 of them, sensitive people should remove the chili grains. 2) If you use a premium soy sauce and a vegetarian oyster sauce (e.g. from Ja Shan Wan) instead of the fish sauce, then this dish is vegan.


Serving: 100gCalories: 17kcalCarbohydrates: 3.4gProtein: 0.4gFat: 0.1g
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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