Southern-Style Yam from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• 90 g/3½ oz Chinese leaves (Chinese cabbage), shredded
• 90 g/3½ oz/scant 1 cup green beans, trimmed
• 90 g/3½ oz broccoli, preferably the purple sprouting variety, divided into florets
• 90 g/3½ oz/generous 1 cup beansprouts
• 60 ml/4 tbsp coconut cream
• 5 ml/1 tsp Thai red curry paste
• 15 ml/1 tbsp sesame seeds, toasted
• 5 ml/1 tsp palm sugar or light muscovado (brown) sugar
• 5 ml/1 tsp thick tamarind juice, made by mixing tamarind paste with warm water
• juice of ½ lemon
• 60 ml/4 tbsp light soy sauce
• 90 g/3½ oz/1¼ cups oyster mushrooms or field (portabello) mushrooms, sliced
• 60 ml/4 tbsp coconut milk
• 5 ml/1 tsp ground turmeric