Tamarind and Cashew Stir-Fry
PREPARATION: 15 MINUTES, COOKING: 15 MINUTES
2 tablespoons (30 ml) sunflower oil
1/3 cup (50 g) unsalted cashew nuts
1 cup (200 g) sugar snap peas
1 cup (200 g) baby corn, halved
1 red pepper, seeded and cut into strips
1 cup (200 g) bok choy, sliced
1 1/3 cups (360 g) fresh egg noodles
1 teaspoon (5 ml) sesame oil
2 1/4 cups (200 g) bean sprouts, trimmed
1 onion, thinly sliced
3 teaspoons (15 ml) low-sodium soy sauce
2–3 tablespoons (30–45 ml) chopped fresh cilantro leaves
2 teaspoons (10 ml) tamarind concentrate
1 tablespoon (15 ml) low-sodium soy sauce
1 inch (2.5 cm) piece fresh ginger, peeled and finely grated
1 teaspoon (5 ml) cornstarch
1 tablespoon (15 ml) dry sherry
1 To make the tamarind sauce, combine the ingredients with 2 tablespoons (30 ml) water in a bowl. Set aside.
2 Heat 1 tablespoon (15 ml) of sunflower oil in a wok or large frying pan and add the cashew nuts. Cook for 1 minute, or until pale golden. Use a slotted spoon to remove the nuts from the wok. Drain on paper towels.
3 Add the sugar snap peas, corn and pepper to the wok and stir-fry over high heat for 2–3 minutes, or until the vegetables begin to soften. Pour in the tamarind sauce, and add the bok choy. Cook, stirring, for about 30 seconds, cover and simmer for 2 minutes. Transfer the vegetables to a warmed dish and keep hot.
4 Cook the egg noodles in a saucepan of boiling water for 3 minutes. Drain, return to the pan and drizzle with the sesame oil. Set aside.
5 Heat the remaining sunflower oil in the wok and add the bean sprouts and onion. Stirfry for 2 minutes, then add the noodles and cook for 3 minutes, tossing the ingredients together well.
6 Pour the soy sauce over the noodle mixture and transfer to a large serving dish or individual bowls. Pile the warm vegetables on top of the noodles and sprinkle with the cashew nuts and cilantro.
Each serving provides
479 calories, 23 g protein, 18 g fat (2 g saturated fat), 59 g carbohydrate (6 g sugars), 8 g fiber, 445 mg sodium
|Tamarind and Cashew Stir-Fry|