Yambean Salad

To pave the way for a hearty main meal, first serve these light, fresh appetisers with Oriental appeal. This recipe was first published in Amy Beh’s column, Cook’s Nook. 

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  1. Peel the yambean and cut into long, thin batons. Rinse, then drain and set aside. Arrange the yambean on a serving platter.
  2. Heat the oils in a wok and sauté garlic until lightly golden. Add in minced pork, prawns and mushrooms. Stir till the mixture is aromatic and cooked through, then add the rest of the ingredients and mix well. Remove from heat.
  3. Just before serving, pour the gravy over the yambean. Toss and serve immediately.

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