One of our favourite vegetarian recipes and you can substitute almost any vegetable for another using whatever is in season
2 tablespoons coconut oil
200g beans cut into 3-4cm pieces
200g cabbage – shredded ideally
200g bok choy, choy sum, tatsoi or other asian brassica – chopped
4 hard boiled eggs (we use duck eggs) – peel and halve them
250g bean sprouts (or something else fresh and juicy)
2 medium potatoes boiled and cubed (we prefer to wash not peel them as it keeps the goodies in)
Peanut sauce (be careful here of allergies) – you can make this with crushed peanuts and cocunut milk or cream, or simply heat peanut butter and cocunut cream in a low pan until dissolved.
Chopped peanuts to dress
Stir-fry the greens in coconut oil until wilted slightly. Add the potatoes and heat through.
Heat your peanut or other sauce
Put on a plate, pour the sauce over and dress with the eggs and chopped nuts.