Jungle Curry

A highly spiced, flavorful vegetarian entree.

• 2 Tbl vegetable oil
• 2 med. onions, rough-chopped
• 2 stalks lemongrass, cut in large pieces and bruised
• 1-2 fresh jalapenos, seeded and finely sliced
• 1 ½ inch chunk galangal or ginger, peeled and chopped
• 3 carrots, halved lengthwise and sliced
• ¼ lb green beans, trimmed
• Grated rind of 1 lime
• 3 tsp soy sauce
• 1 Tbl rice vinegar
• 1 tsp black peppercorns, crushed
• 1 tsp sugar
• 2 tsp ground turmeric
• 4 oz canned bamboo shoots
• 3 oz spinach, steamed and chopped
• 2/3 c coconut milk
• Chopped fresh cilantro and mint to garnish

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.

Serves 4.

From 500 Chinese Recipes, Jenni Fleetwood - Editor

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