INDONESIAN-STYLE VEGETABLES

Steps:

• In a large skillet, heat oil over high heat. If using dried shrimp, soak them in hot water to cover. When oil is hot, toss in string beans and carrots. Cook, shaking pan occasionally, for a minute, then add eggplant, chili, garlic and ginger. Cook and shake until ingredients begin to brown. If using meat, crumble it and add to skillet. Cook, stirring occasionally, until meat begins to lose its color. Stir in soaked shrimp and their liquid. Lower heat to medium.
• Add tomato and about half the coconut milk. Cook, stirring occasionally, until coconut milk is just about evaporated, then add a little more. Meanwhile, place dried coconut in a dry skillet over medium heat, tossing until lightly browned, about 5 minutes.
• Whenever mixture threatens to dry out, add a little more coconut milk, until carrots are tender, coconut milk is used up and mixture is moist but not soupy. Stir in toasted coconut, then add salt to taste. Stir in basil and serve.