Perhaps your new favorite bean dish:
Select spinach and cut leaves into thin strips, beans to ten centimeters long. Remove the long stalks from the sugar snap peas.
Blanch beans in boiling hot water for one minute, drain. Place spinach with bean sprouts, beans, sugar snap peas, bell pepper and onion strips in a suitable bowl.
Prepare the sauce: heat oil in a saucepan and stir-fry chili, garlic, ginger and shredded coconut in it for a minute over medium heat. Add vinegar and water, gently swirl for one minute, then cool.
Pour sauce over vegetables and mix everything together thoroughly.
You can use any blanched vegetables for this recipe. Contrasting colored vegetables should be preferred.
The sauce can be mixed in up to half an hour before serving.