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Bean and Coconut Stir-Fry

Chili peppers offer several nutritional benefits, including being rich in vitamin C and vitamin A, antioxidants (like capsaicin), and potential metabolism-boosting properties, which may aid in weight management when incorporated into a balanced diet. If you would like less ‘bite’ to this dish, use a smaller amount of the chili.


Snake Bean and Coconut Stir-Fry

1/2 small long red chili de seeded
500 grams green or snake Beans
4 tablespoon coconut flakes
1 teaspoon chili flakes
1 teaspoon brown sugar
1 peeled and finely chopped shallot
2 cloves of peeled and minced fresh garlic
6 cm lemongrass stalk
2 tablespoon sesame oil
Salt to taste

Bean and Coconut Stir-Fry Directions

Boil a kettle and blanch the beans in boiling water with a pinch of added salt for 3 minutes, then rinse under cold water.

Toast the coconut flakes in a dry medium heat pan until they turn golden brown. Add the chili flakes and toast for another minute until fragrant.

Transfer this mixture onto a plate and mix in the brown sugar and another pinch of salt. Add the shallots and garlic.

Cut the lemongrass into thin rings. Add them to a pan with the oil and cook for about 5 minutes, or until they become translucent.

Toss in the blanched beans to coat them.

In a separate bowl, combine the sauce ingredients: ketjap manis, sambal oelek, powdered ginger, and coconut cream.

Add this sauce mixture to the pan with the beans. Cook until everything is warm.

Serve while warm.

Recipe notes

These ingredients can be found in Asian food stores and some major supermarkets.

Nutrition facts

vegetarian Vegan gluten free lactose free

Per Serving

Fibers (g): 5g

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