Name: Stir-fried chilli vegetables with roasted peanuts
Yield: Serves 1
Cuisine: Australian
Ingredients: 30 g/1 oz bean sprouts; ½ green onion/scallion, cut into 2.5 cm/1 in lengths; ½ Chinese cabbage/bai choy leaf, coarsely shredded; 1 teaspoon sweet soy sauce/kecap manis; 2 oyster mushrooms, halved; ½ teaspoon finely chopped ginger; ¼ large red Chinese or Dutch chilli, cut into julienne; ¼ red capsicum/bell pepper, cut into julienne; 2 snow peas, cut into julienne; ½ snake bean, cut into 5 cm/2 in lengths and blanched; ½ cup small tatsoi leaves or watercress sprigs; 1 teaspoon Sambal Bajak; ¼ zucchini/courgette, cut into julienne; ¼ small carrot, cut into julienne; ½ large hard-boiled egg; ½ clove garlic, sliced; 20 ml/¾ fl oz Tamarind Liquid; ½ teaspoon fish sauce; ½ teaspoon sugar; 1 teaspoon chilli oil; ½ tablespoon raw peanuts

Preparation info

Serves
1

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

½ tablespoon raw peanuts
1 teaspoon chilli oil
½ clove

Method

Dry-roast peanuts over low heat until coloured and fragrant. Cool and chop roughly. Set aside.
Heat a wok, add chilli oil and fry garlic, ginger and chilli for 1 minute, or until fragrant. Add capsicum, green onion, carrot, zucchini, snow peas, snake bean and mushrooms and toss over heat for 1—2 minutes, or until vegetables start to wilt. Add cabbage and bean s

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Stir-fried chilli vegetables with roasted peanuts

Ingredients

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