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Stir-fried vegetables on asian-style coconut & pumpkin polenta
Stir-fried vegetables on asian-style coconut & pumpkin polenta
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Asian-inspired stir-fried greens on creamy coconut polenta.
Ingredients:
  • 400ml vegetable liquid stock, plus 100ml extra
  • 500g pumpkin, peeled, chopped
  • 400ml can coconut milk
  • 150g instant polenta
  • 36.80 gm vegetable oil
  • 1 tsp finely chopped ginger
  • 100g fresh wood ear mushrooms (see note), sliced
  • 100g canned baby corn, halved lengthways
  • 100g (about 1/3 bunch) gai lan (Chinese broccoli), cut into 4cm pieces
  • 1 long red chilli, deseeded, finely chopped
  • Coriander, to serve
  • Toasted cashews, to serve
Instructions:
  • In a pan, bring the stock and pumpkin to a boil. Simmer over medium heat for 12-15 minutes until tender. Cool slightly, then puree in a food processor. Return to the pan, add coconut milk, and bring to a boil. Gradually whisk in polenta over medium-low heat for 6-8 minutes until thickened. Season to taste and keep warm.
  • 1. Heat oil in a wok over medium heat, then sauté garlic and ginger for 30 seconds. 2. Add mushroom, corn, gai lan, and chili. Stir-fry for 2-3 minutes until nearly cooked. 3. Pour in extra stock and cook for another 1-2 minutes until vegetables are tender. 4. Divide polenta into 4 shallow bowls, top with cooked vegetables, and garnish with fresh coriander and cashews. 5. Serve hot and enjoy your delicious meal!

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