Vegetable-coconut wok

Name: Vegetable-coconut wok
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 20 g dried mushrooms (e.g. Mu Err); 200 g Asian egg noodles; 2 Carrots; 150 g Sweet peas; 1 red pepper; 500 g Hoof steak; 2 TABLESPOONS Oil; 1 TABLESPOON Curry; 200 ml unsweetened coconut milk (can); 7-10 Tbsp salt, pepper

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

20 g dried mushrooms (e.g. Mu Err)
200 g Asian egg noodles
2 Carrots
150 g Sweet peas
1 red pepper
500 g Hoof steak
2 TABLESPOONS Oil
1 TABLESPOON Curry
200 ml unsweetened coconut milk (can)
7-10 Tbsp salt, pepper

Directions

1
Pour boiling water over mushrooms and noodles separately and let them swell for about 5 minutes. Peel or clean, wash and chop the vegetables. Wash meat, dab dry and cut into strips.
2
Heat oil in a wok or frying pan. Brown the meat in it, take it out. Fry vegetables and drained mushrooms in the frying fat for about 8 minutes, add noodles and fry for 3-4 minutes. Add meat again. Dust with curry. Add coconut milk, bring to the boil and simmer covered for about 5 minutes. Season to taste with salt and pepper.