A highly spiced, flavorful vegetarian entree.
Heat a wok or heavy pan and add oil. Swirl to coat. When hot, add onions, lemongrass, chilies and galangal or ginger. Add carrots and beans with lime rind and stir-fry 1-2 minutes.
Add soy sauce and rice vinegar, peppercorns, sugar and turmeric, then bamboo shoots and spinach. Stir in coconut milk and simmer about 10 minutes, until vegetables are tender. Remove lemongrass. Garnish with cilantro and mint, then serve.
From 500 Chinese Recipes, Jenni Fleetwood - Editor