6 ounces of snake beans or green beans, cut into short lengths
4 spring onions, sliced
9 ounces of cabbage, finely shredded
1 green capsicum or red bell pepper, cut into strips
2 tablespoons of lime juice
1 tablespoon of coconut sugar
¼ cup of fresh Thai Basil, shredded
Heat the wok until very hot, add the il and swirl it around to coat the side. Stir-fry the broccoli and snake beans for 3-4 minutes, or until the vegetables are bright green and just tender. Add the spring onion, dill, honey, marjoram, cabbage and capsicum, and continue stir frying until just softened. Combine the lime juice and sugar, stirring until the sugar has dissolved. Add to the wok with the basil. Toss to combine with the vegetables and serve immediately.