3 teacups white stock
15 to 20 big bright green spinach leaves, torn into 4
12 pieces baby corn
1 tablespoon cornflour
1 chopped spring onion (with greens)
2 large garlic cloves
1/2 tablespoon Tabasco sauce
1 tablespoon butter
1/2 teaspoon freshly ground pepper
salt to taste
For the garnish
desiccated coconut (optional)
Method
1.Trim and wash the spinach, discarding any thick or tough stalks. Wash and cut the baby corn into bite-size chunks.
2.Dissolve the cornflour in a little stock.
3.Melt the butter in a pan. Add the onion and garlic and fry gently for 1 minute until soft, taking care that they do not discolor.
4.Add the baby corn and stir gently for 2 minutes.
5.Add the spinach and stir for a further 2 minutes
.6.Pour in the stock, 3 cups of water and the cornflour and bring to the boil while stirring throughout. Simmer for 5 minutes.
7.Add the Tabasco sauce, salt and pepper.
8.Serve hot, garnished with desiccated coconut.
