Recipe: Coconut and vegetable stir-fry

Healthy and so yummy!

Romano bush beans are long and flat. They can also be steamed and marinated in olive oil, garlic and wine vinegar and eaten cold. Coconut chips are made by Tasti.

Ingredients:

1 each: large red, green and yellow capsicums

250g Romano beans, topped and tailed

2 large spring onions

1/4 cup coconut chips

2 tbsp Olivado extra-virgin coconut oil

1 small red onion, quartered and sliced from top to base

1 cup mixed herbs eg mint, coriander, Vietnamese mint

Method:

Salt and freshly ground pepper to taste

Halve the peppers. Discard ribs and any thick flesh. Thinly slice.

Thinly slice beans lengthwise. Cut them in half first if using a bean cutter.

Chop the base of spring onions leaving green leaves attached to each other. Trim then thinly slice from the top to almost the base. Put in a bowl of iced water to curl.

Put coconut chips in a microwave-proof dish. Cook on high for 2 minutes, stirring halfway so they brown evenly.

Arrange all stir-fry ingredients within easy reach.

Heat coconut oil in a wok, until hot. Add red onion and stir-fry for 1 minute. Add peppers and stir-fry for 30 seconds. Add beans and whites of spring onion. Stir-fry for 1 minute. Add herbs, season and serve with spring onion curls and coconut chips. - Serves 4 as a side.