This is a quick version of a Hong-Kong inspired recipe. Make sure you use a wok that is non-stick, because an ordinary carbon-steel wok will react with the acid from the berries or the coconut and turn the food greyish, which is unappetising. Prepare the recipe up to stage 4 in advance, if you like.
P Can be prepared ahead, in two stages if wished: complete to the end of stage 2, cover and refrigerate for up to 24 hours. Then prepare up to the end of stage 4, cover with cling film and refrigerate for up to 6 hours.
© 2002 Ken Hom. All rights reserved.