1/2 pound any combination of bell peppers, string beans,
water chestnuts, bamboo shoots, mushrooms, miniature corn,
asparagus and zucchini
2 to 6 dried chile peppers
Zest of 1/2 lemon
2 bay leaves
2 tablespoons oil
1/2 cup coconut milk
1/4 teaspoon salt
10 to 15 sweet basil leaves
1 cup chopped cabbage, slightly steamed
Cut vegetables into thin strips. Process (or grind) chiles, lemon zest and bay leaves together. Sauté in oil 3 or 4 minutes. Stir in coconut milk; stir for 2 minutes. Add vegetables and cook for 5 minutes. Stir in salt and basil leaves.
Serve on a bed of shredded cabbage with sticky rice.
Source: Keo's Thai Restaurant, Honolulu, Hawaii - the house specialty