I love a good Chinese, but it’s hard to justify yet another trip to the shop round the corner when I know just how loaded with fat, salt and calories an average Chinese meal for two is!
Nobody wants to stick to plain old boiled rice and steamed veggies though, so if, like me, you get an occasional hankering for Chinese style spices and flavours, try this super-delicious and healthy stir fry recipe from Bart’s instead. It serves four, and takes 30 minutes to prep all those lovely veggies but just 15 minutes to cook. Might be a little bit longer than the waiting time for your local Chinese takeaway, but boy, is it worth it…
Burmese Stir Fried Vegetables in Tamarind Sauce
• 1 red onion, roughly chopped
• 2 tsp Bart Garlic in Sunflower Oil
• 2 tsp Bart Chilli in Sunflower Oil
• 2 tsp Bart Ginger in Sunflower Oil
• 2 tsp Bart Lemon Grass in Sunflower Oil
• 2 tsp Bart Ground Cumin
• 2 tsp soy sauce
• 2 tbsp sunflower oil
• 6 spring onions, sliced
• 2 carrots, cut into matchsticks
• 2 Baby sweet corn
• 1 head of Chinese leaves, shredded
• 300g purple sprouting broccoli, cut into small florets
• 1 red pepper, de-seeded & sliced
• 1 yellow pepper, de-seeded & sliced
• 200g asparagus, cut into 7cm pieces
• 6 tsp Bart Tamarind Paste
• 6 tsp Bart Coriander in Sunflower Oil
Place the red onion, garlic, chilli, ginger, lemon grass, cumin and soy sauce in a food processor and process to a paste.
In a wok, heat the oil, add the onion paste and stir-fry for a few seconds. Add the spring onions, carrots, Chinese leaves, broccoli, red and yellow pepper and asparagus. Stir-fry until the vegetables start to soften.
Gradually stir in the tamarind water, a little at a time, until the vegetables are just cooked.
Add the brown sugar and coriander and serve, with noodles.