|Stirfry with chilli jam, cashews and basil
This is adapted from a recipe in Hot Food from Murdoch Books.
|10||dried long red chillies|
|4 tablespoons||peanut oil|
|1||red capsicum, roughly chopped|
|1 head||garlic, peeled and roughly chopped|
|200 g||red asian shallots, chopped (use normal shallots if you can't find these)|
|100 g||palm sugar, grated (or soft brown sugar)|
|2 tablespoons||tamarind puree|
|1 tablespoon||peanut oil|
|150 g||green beans, topped and tailed and chopped into 2 cm lengths|
|350 g||Quorn pieces, or other chicken substitute, or extra vegetables|
|6||spring onions, cut into 2 cm lengths|
|50 g||unsalted cashews, toasted|
|1 small bunch||Thai 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.
4 September 2003