Monday, February 6, 2012

Mixed Vegetables & Lotus Stem (Kamal Kakdi) Stir Fry with Black Bean Sauce

International Vegetarian Main Course Special
Malaysian Cuisine
Mixed Vegetables & Lotus Stem (Kamal Kakdi) Stir Fry with Black Bean Sauce
Serves 2

For Paste:
Garlic- 3 Cloves
Ginger- 1 Inch, Roughly Cut
Green Chillies- 2
Lemon Grass- ½ a Stalk, Roughly Cut  

Extra Light Olive Oil/Olive Oil- 1 Tbsp.
Lotus Stems- 3, Finely Sliced
Baby Onions/Shallots- 4
Carrot- ½, Finely Sliced 
Yellow Squash- ½, Finely Sliced with Skin
Chinese Cabbage- 1, Cut in Big Chunks
Red Bell Pepper- ½, Finely Sliced into Thin Strips
Spring Onions- 2 Stalks, Finely Sliced

Rice Wine Vinegar- ½ Tsp.
Bottled Garlic & Black Bean Sauce- 1 to ½ Tbsp.
Sesame Oil- 1 Tsp.
Fresh Coriander Leaves- 3 Tbsp., Finely Chopped
Fresh Chive Greens- For Garnish, Finely Chopped

Slice the Lotus Root, with a Slicer

Blend the Ginger, Garlic, Green Chilli & Lemon Grass with some water into a fine Paste

In a Wide Wok, heat the Vegetable Oil till smoking point, Add the Ginger-Garlic-Chilli Paste & Stir Fry till done
Add the drained Lotus Root Slices & Sauté
Add Shallots, Carrots, Red Bell Pepper & Sauté
Add Yellow Squash, Chinese cabbage, Spring Onions & Sauté
Add Rice Wine Vinegar, Salt, Garlic-Black Bean Sauce, Sesame Oil & Toss for 3-4 Minutes

Add Fresh Coriander Leaves & Toss
Garnish with Fresh Chive Greens & Serve Hot!

Originally Vegetable Oil is used here but we have used a healthier option with Olive Oil or can use Sesame Oil as well

Feel free to share your views & do let us know how this one turned out :)

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