Garlic Stir Fried Coconut
YIELD
2 to 4 pax
PREP TIME
20 min
COOK TIME
50 min
INGREDIENTS
250g coconut flesh
¼ red capsicum
¼ green capsicum
¼ yellow capsicum
½ large onions
10 cashew nuts
Ingredients A
(Stir fried sauce)
4 cloves of garlic [minced]
1 inch of garlic [minced]
2 tbsp soy sauce
2 tbsp oyster sauce
½ tsp sugar
1 tsp sesame oil
1 tbsp corn starch
½ cup water
Garnishing
spring onions [chopped]
METHODS
1. Wash the coconut flesh and cut them into large pieces.
2. Slice lines on the inside part of the coconut flesh. Run your knife gently and evenly not to cut through.
3. Rotate the piece, and do it again. Then cut the coconut flesh into small pieces.
4. Marinate the coconut flesh pieces with salt and white pepper for thirty minutes.
5. Heat vegetable oil in a wok. Saute garlic, ginger and onions for 1 to 2 minutes over medium low heat until lightly brown. Add Oyster sauce, soy sauce and sugar. Stir to combine.
6. Add coconut flesh and capsicums, stir-fry over high heat.
7. Mix water with cornstarch and pour into the wok until the sauce thickens.
8. Toss in the cashew nuts and give a quick stir.
9. Turn off heat and drizzle some sesame oil. Garnish with chopped spring onions.
