Let's Cook with Meg and Ted

Stirfry with chilli jam, cashews and basil

This is adapted from a recipe in Hot Food from Murdoch Books.

Chilli jam
10dried long red chillies
4 tablespoonspeanut oil
1red capsicum, roughly chopped
1 headgarlic, peeled and roughly chopped
200 gred asian shallots, chopped (use normal shallots if you can't find these)
100 gpalm sugar, grated (or soft brown sugar)
2 tablespoonstamarind puree

1 tablespoonpeanut oil
1 headbroccoli
150 ggreen beans, topped and tailed and chopped into 2 cm lengths
350 gQuorn pieces, or other chicken substitute, or extra vegetables
6spring onions, cut into 2 cm lengths
50 gunsalted cashews, toasted
1 small bunchThai basil, leaves torn
steamed rice, to serve

Tp make the chilli jam, soak the chillies in a bowl of boiling water for 15 minutes. Drain, remove the seeds, and chop. Put in a food processor, then add the oil, capsicum, garlic and shallots and blend until smooth.

Heat a non-stick or stainless wok (the tamarind paste will react with the metal in a regular wok and taint the dish) over medium heat, and add the chilli mixture. Cook, stirring now and then, for 10-15 minutes. Add the sugar and tamarind and simmer for a further 10 minutes, or until it darkens and reaches a jam-like consistency. Remove from the wok.

Clean the wok, and reheat and add the oil. Stir-fry the broccoli and beans for 2 minutes, then add the Quorn and spring onions and cook another 2-4 minutes. Finally, add the cashews and the chilli jam and cook another 2 minutes, stirring well to combine. Add a splash of oil or water if the jam needs to be thinned a little. Stir through the basil, remove from the heat, and serve over steamed rice.

Serves 4.

4 September 2003

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