Spice Up Your Life Stir Fry

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup unsalted dry roasted peanuts
• 1/2 cup pine nuts
• 2 teaspoons hot chili sauce
• 3/4 cup coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon ground coriander
• 1 pinch ground turmeric
• 1/2 teaspoon cumin
• 1 tablespoon dark brown sugar
• 3 tablespoons sesame oil
• 3 -4 shallots, thinly sliced (or scallions)
• 1 clove garlic, thinly sliced
• 1 -2 fresh red chile, seeded and finely chopped
• 1 large carrot, cut into fine strips
• 1 yellow bell pepper, seeded and sliced
• 1 red bell pepper, seeded and sliced
• 1 zucchini, cut into fine strips
• 1/2 cup sugar snap pea, trimmed
• 1 cup oyster mushroom (or mushrooms of your choice)
• 9 ounces canned chestnuts, drained
• 2 teaspoons grated fresh gingerroot
• 1 lime, juice and zest of
• 1 tablespoon chopped fresh cilantro
• salt and pepper
• lime slice, to garnish

Recipe

• 1 to make the nut sauce, grind the peanuts and pine nuts in a blender or chop very finely.
• 2 put into a small pan with the hot chili sauce, coconut milk, soy sauce, ground coriander, ground turmeric, cumin, and dark brown sugar.
• 3 set over low heat and simmer gently for 3-4 minutes.
• 4 set aside and keep warm until required.
• 5 heat the sesame oil in a wok or large, heavy-bottomed skillet.
• 6 add the shallots, garlic, and chiles and stir-fry over medium heat for 2 minutes.
• 7 add the carrot, bell peppers, zucchini,and sugar-snap peas to the pan and stir-fry for 2 more minutes.
• 8 add the mushrooms, chestnuts, ginger, lime rind and juice, and fresh cilantro and stir-fry briskly for about 5 minutes, or until the vegetables are cooked, yet crisp.
• 9 season to taste with salt and pepper.
• 10 divide the stir-fry among 4 warmed serving plates and garnish with slices of lime.
• 11 transfer the nut sauce to a serving bowl and serve immediately with the vegetables.
• 12 enjoy!