Ingredients
200 g Coco plat or haricot vert - cut diagonally
1 carrot - sliced coarsely
a handful of konnyaku prawns
a handful of unsalted cashew nuts
2 tbsp mushroom sauce
1 tbsp light soya light
water
pepper
Method
1. Saute some ginger shreds in a wok, put in coco plat and carrot with some water. Allow simmering about 10 minutes.
2. Add in konnyaku prawns, cashew nuts, sauces and water. Mixed well and cover for couple of minutes.
3. Off fire and serve hot.
200 g Coco plat or haricot vert - cut diagonally
1 carrot - sliced coarsely
a handful of konnyaku prawns
a handful of unsalted cashew nuts
2 tbsp mushroom sauce
1 tbsp light soya light
water
pepper
Method
1. Saute some ginger shreds in a wok, put in coco plat and carrot with some water. Allow simmering about 10 minutes.
2. Add in konnyaku prawns, cashew nuts, sauces and water. Mixed well and cover for couple of minutes.
3. Off fire and serve hot.
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