Pumpkin and Green Beans in Coconut Milk
| |
Time to Prepare: |
45 Minutes |
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1 |
Cup(s) |
Chinese Long Bean |
Cut into 2 inch pieces |
| |
14 |
Ounce(s) |
Coconut Milk, light |
| |
2 |
Clove(s) |
Garlic, raw |
Minced |
| |
1 |
Piece |
Ginger root, raw |
Crushed |
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1 |
Small |
Onions, raw |
Minced |
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1 |
Small |
Pepper, red or cayenne |
Optional |
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1 |
Small |
Pumpkin, raw |
Pie or sugar pumpkins work best |
| |
1 |
Teaspoon(s) |
Salt, Sea |
or to taste |
Directions:
Saute the garlic and ginger until aromatic. Add the onion and pepper and stir fry until the onion is translucent. Add 3 tablespoons of coconut milk and cook for about 3 minutes. Add the pumpkin and saute for another 2 minutes. Add the rest of the coconut milk and the wakame and cook for another minute. Add the beans, bring to a boil, reduce to a simmer and and cook until the pumpkin is tender, about 15 minutes.
The sauce should thicken up and the long beans should be al dente. Add water if necessary. Remove the wakame and salt to taste.
Serve with rice.
