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Vegetables cooked in turmeric and rice vinegar

This Vegetables cooked in turmeric and rice vinegar recipe uses Salt, Vegetable Oil, Rice Wine Vinegar, and Caster Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tbsp
• 2 tbsp
• 3 tbsp
• 2 tbsp
• 1 tsp

Method (preview)

1. 1

   For the vegetables, heat the vegetable oil in a wok over a high heat.

2. 2

   Add the spice paste and fry for 2-3 minutes, or until fragrant.

3. 3

   Add the lemongrass, bay leaves, galangal, ginger and kaffir lime leaves, then pour in the coconut milk and bring the mixture to a simmer, stirring well.

4. 4

   Simmer for 5-10 minutes, or until the coconut milk has reduced in volume and thickened slightly.

5. 5

   Add the green beans, carrots and shallots and continue to simmer for a further 5-10 minutes, or until tender.

6. 6

   Add cucumber and chillies and simmer for a further 2-3 minutes.

7. 7

   Stir in the rice wine vinegar, sugar and salt, and continue to simmer for a final 2-3 minutes.

8. 8

   Check the seasoning, adding more vinegar, sugar or salt, to taste.

9. 9

   Just before serving, remove the lemongrass stalks and bay leaves. Serve in bowls.