1 bunch kang kong washed and shredded (not too finely)
300g mushrooms sliced thinly or 300g exotic mushrooms sliced the way you like them
big splash of tamari
2 finely chopped chillies (optional)
400 g cooked cannelini beans
salt to taste
In a wok splash the oil of your choice sauté the onion, garlic, ginger and kaffir lime leaves for two to three minutes then add the tomatoes, mushrooms and chilli (if using), for a further minute next adding the kang kong. Cook until the kang kong is wilted then add the cannelini beans and tamari, coconut milk if using. Heat through but don’t bring to the boil and add salt to taste.