Recipes Sites

2 Pinnocio nose chili, chopped, with seeds and seed stem
3 medium or 1 large + 1 medium chinese garlic
1 lump of ginger - half a tennis ball size, grated
3 bellpeppers, slized
1 pack of mushrooms, slized
10 cherry tomatoes - halved
1,5-2 tbsp of Hoisin sauce
3 tb of Oyster sauce
4 tablespoons of fish sauce (to taste)
2 large tins of coconut milk
2 Liters of fish bullion
4-6 dried lime leaves
3 tbsp of lime juice
1 tbsp of Lemon juice
1 large handful of green beans, cut into 5cm lengths
1 Large tin of baby sweetcorn
1 Large tin of bamboo shots
1 pack of sugar peas - cut in half
Frozen shrimp
1 Large tin of beansprouts
2 blocks of noodles, cracked

  1. Fry chili in the oil. Add garlic and ginger fry a short while. Fry bellpeppers in the mix. Then add mushrooms and fry until most of water is gone
  2. Add Hoison sauce and Oyster sauce and fry briefly. Then add tomatoes and fry until slightly caramelised
  3. Pour in coconut milk and bring to boil
  4. Add fish bullion. Bring to boil
  5. Add lime leaves, lemon juice, lime juice, beans, baby sweetcorn and bamboo shots. Boil 10 minutes
  6. Add sweet peas and shrimp. Boil for 5 minutes
  7. Add beansprouts and noodles - cook until noodles are soft