This is so quick and tasty you'll make it over and over again!
One red pepper roughly chopped
One green pepper roughly chopped
One bag choi sum or pak choi, roughly chopped
One bag beansprouts
Thumb-sized piece of ginger, choppped
Two cloves garlic chopped
Handful chopped fresh corriander
One red chilli chopped
One can Tesco Coconut Cream
Juice of half a lime
Two tablespoons fish sauce (I recommend adding this to taste depending on how salty you like it)
Fry the peppers and Pak Choi/CHoi Sum for 3-4 minutes until they start to soften (fry in virgin coconut oil for the best flavour and great nutritional value although olive oil is fine)
Add the ginger, garlic and chilli and cook for a further for 2 minutes being careful not to let them go brown
Add the beansprouts and cook for 1-2 more minutes
Pour in the coconut cream, fish sauce and lime juice and warm through for 1-2 more minutes. Add some water (optional) if you want more sauce and to cut through the cream.
Turn off the heat and stir through the corriander.
10 minutes – JOB DONE!
Serve with grilled fish, chicken or an omelette also goes very well.
Add a few more drops of fish sauce and/or lime juice on serving if needed.