Stir-Fried Chili Vegetables with Peanut Lime Sauce - 31g Carbs, 11g Fiber
Recipe By: Chef Christine Manfield, Paramount Restaurant, Sydney, Australia
Servings: 6
Preparation Time: 0:00
Categories:
3/4 cup Peanut Lime Sauce
2 tablespoons raw peanuts
3 large hard boiled eggs
3 garlic cloves -- sliced
2 teaspoons minced fresh ginger
2 red finger-length chili peppers
1 green bell pepper
1 red bell pepper
1 small carrot -- peeled
1 zucchini -- peeled
9 snow pea pod, fresh
3 green onion, whole -- scallions
3 yard long bean pod -- (Chinese long beans), cut into short lengths, and blanched
12 fresh oyster mushrooms -- halved
3 cabbage leaves -- Chinese or Napa, coarsely sliced
2 cups bean sprouts -- trimmed
1/4 cup Chili Orange Oil
1/2 cup Tamarind Dressing
2 cups watercress sprig
Make the Peanut Lime Sauce and keep warm.
Dry-roast the peanuts over gentle heat until lightly browned and fragrant. Cool, then chop roughly and set aside.
Peel the eggs, then cut in half lengthwise and set aside.
Cut the chilies, bell peppers, carrot, zucchini and snowpeas into strips and cut the green onions and beans into short lengths.
Divide each of the aromatics and vegetables into 6 equal portions.
For each serve, heat a wok, then add 2 teaspoons of chili oil and stir-fry the garlic, chili, and ginger for 1 minute until fragrant. Add the bell pepper, green onion, carrot, zucchini, snowpeas, yard-long beans and mushrooms and toss over high heat for 1 - 2 minutes until the vegetables start to wilt.
Add the cabbage and bean sprouts with the Tamarind Dressing and toss to combine. Stir the watercress through the hot vegetables, then remove the wok from the heat. Spread the hot Peanut Lime Sauce on each serving platter and pile on the stir-fried vegetables, then top with a boiled egg half per serve. Sprinkle with the roasted peanuts and serve immediately. Serve the extra Peanut Lime Sauce in a separate serving bowl.
Serves 6
Author Note: This dish builds on the idea of the well-known Indonesian salad gado gado, in which vegetables are traditionally served raw with a satay sauce. Here the vegetables are stir-fried and served with a hot peanut lime sauce. Use the best-quality, freshest vegetables for the greatest flavor impact. To ensure the vegetables do not stew, I suggest cooking each serve separately. This is the easiest if you have several small, non-stick woks at the ready - these are available from Asian food stores and are inexpensive.
Peanut Lime Sauce
4 brown onions -- minced
6 garlic cloves -- minced
4 tablespoons minced fresh ginger
8 red bird's eye chilies -- minced
2 tablespoons oil
2 cups crunchy peanut butter
3 cups coconut milk
1 cup soy sauce
1 1/2 cups brown sugar
3/4 cup fresh lime juice -- plus 2 teaspoons
3/4 cup rice vinegar -- plus 2 teaspoons
1/3 cup fish sauce -- (vegetarian version or seaweed flakes, to taste)
Sweat the aromatics in the oil over moderate heat until softened.Add the peanut butter and coconut milk and bring to a boil,uncovered,over gentle heat, stirring frequently to prevent sticking. Cook for 15 minutes until thickened. Add the remaining ingredients, then bring back to a boil and cook for 5minutes. Taste and adjust the seasoning. Refrigerate in sealed bottles for up to 1month.
Makes 8 cups
Chili Orange Oil
grated rind of 3 oranges
4 pieces dried orange rind -- or mandarin orange peel,broken into small pieces
12 dried red chilies -- broken into pieces
4 red bird's eye chilies -- finely sliced
4 garlic cloves -- sliced
4 cups oil
2/3 cup sesame oil
Bring all of the ingredients to a simmer in a large saucepan over low heat- do not boil. Cook gently for 15 minutes, then cool completely. Strain through a sieve,discarding the solids. Store in sterilized bottles and seal with a cork.
Makes 4 cups (32 two tablespoon servings)
Paramount Tamarind Dressing
1/3 cup tamarind juice -- plus 1 tablespoon
2 tablespoons shaved palm sugar
5 tablespoons freshly squeezed lime juice
1 teaspoon ginger juice
1 1/2 tablespoons fish sauce -- (vegetarian version or seaweed flakes to taste)
1 teaspoon sesame oil
Mix all the ingredients together. The sweet, salty and sour flavors should be in harmony - adjust if necessary.
Makes 3/4 cup dressing (6 two-tablespoon servings)
Source: "Spice: Recipes to Delight the Senses by Christine Manfield"
S(Formatted by Chupa Babi): "Sept 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 219 Calories; 6g Fat (21.1%calories from fat); 19g Protein; 31g Carbohydrate; 11g Dietary Fiber;106mg Cholesterol; 142mg Sodium
Exchanges: 0 Grain(Starch); 1 Lean Meat;5 1/2 Vegetable; 1/2 Fat
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
