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Mince garlic more easily

When mincing garlic, sprinkle on a little salt so the pieces won't stick to your knife or cutting board and this also helps draw the juices out more quickly.

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Recipe by:	Abigail Donnelly
Serves:	4
Allergens:	Gluten free
Dietary considerations:	Low carb / Fat conscious / Health conscious / Dairy free / Vegan
Category:	Easy / Quick
Prep time:	10 minutes
Cooking time:	20 minutes
Ingredients: 400 ml coconut milk 1 T olive oil 2 cloves garlic, crushed 1 fresh chilli, finely chopped 1 x 5 cm piece fresh ginger, finely chopped 60 g laksa paste 120 g king oyster mushrooms Juice of 1 lime 4 dried lime leaves 2 cups good-quality vegetable stock 50 g cashews, roasted and ground 297 g tofu, cubed 200 g runner beans, sliced at a slant
Cooking instructions: Heat the olive oil, garlic, chilli, ginger and laksa paste (see below) gently until fragrant in a saucepan over a medium to low heat. Add the remaining ingredients except the tofu and coconut milk and stir until all are incorporated. Stir-fry for 3 minutes. Add the tofu and coconut milk and heat through for 5 minutes. Serve warm. Cook's note: Laksa paste is a curry-based soup paste from Asia. Click here for a recipe to make your own.
Wine: Woolworths Chenin Blanc- Sauvignon Blanc 2008

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Mince garlic more easily

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