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ASSORTED VEGETABLES IN COCONUT FLAVORED CURRY SAUCE
(Serving Size 4)

Cooking Method
Boiling

INGREDIENTS
- Asparagus / Broccoli 150 g / 5 oz
- Cauliflower 150 g / 5 oz
- Royles Canned Button / Straw Mushrooms 90 g / 3 oz
- HAC Canned Baby Corn 90 g / 3 oz
- Crab Flavored Sticks (torn into shreds) 3

Note: Cut all vegetables into mouthful size

SAUCE MIX
- Lee Kum Kee Coconut Curry Sauce 3 tbsp
- Coconut Milk 75 ml
- Water 250 ml / 1 cup
- HAC Corn Starch 2 tbsp

INSTRUCTIONS
1. Cook all vegetables in boiling water until tender. Drain and arrange on a deep serving plate. Keep warm.

2. Stir-fry crab-flavored stick shreds in 1 tbsp oil. Stir in sauce mix and cook until sauce thickens. Pour over vegetables and serve hot.

* Can be baked at 220C/425F preheated oven until the top is golden yellow.

Recipe adapted from Lee Kum Kee - www.lkk.com

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