50 ml unsweetened coconut 1/4 cup
1 ml hot sauce 1/4 tsp
40 ml vegetable oil 3 tbsp
3 paper thin slices gingerroot
1 large shallot, finely chopped
5 ml brown sugar 1 tsp
2 cloves garlic, thinly sliced
500 ml snow peas, halved on the diagonal 2 cup
500 ml asparagus, cut into large pieces 2 cup
500 ml mushrooms, sliced 2 cup
500 ml baby corn cobs 2 cup
1 yellow pepper, thinly sliced
30 ml soy sauce 2 tbsp
In a small bowl; toss coconut with hot sauce. Spread on a baking tray. Roast in preheated 300 F (150 C) oven for 3 to 5 minutes or until golden.
Heat oil in deep skillet or wok set over medium heat. Add ginger, shallot, brown sugar and garlic. Cook for 3 minutes or until slightly softened. Increase heat to high. Add peas, asparagus, mushrooms, corn and pepper. Stir fry for 5 minutes or until pepper is beginning to brown. Add soy sauce and toss to coat. Place on serving dish and sprinkle with coconut.
Serves 6