Beans with Ginger and Coconut Milk
Preparation Time: 15 minutes | Cooking Time: 10 minutes

500g green beans
1 tablespoon oil
2 stems fresh lemon grass, finely chopped
2 tablespoons grated fresh ginger
1 small fresh red chili, chopped
1 cup coconut milk
4 cups shredded cabbage

Cut beans into 5cm lengths. Heat oil in wok, cook lemon grass, ginger and chili until oil begins to bubble.

Stir in coconut milk and beans, bring to boil; simmer, uncovered, for about 3 minutes or until beans are just tender. Serve bean mixture over cabbage.