Lemongrass Stir Fry

“Making a spice paste can bring your curries and stir-fry’s to another level. By blending the ingredients you create a thick and flavoursome sauce that really packs a punch. You can make multiple amounts of the paste and freeze for later use. ”

Prep time - 10 minutes

Cook time - 15 minutes

Difficulty - Easy

Serves / makes - 2 portions

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Ingredients

1 garlic clove

1 lemongrass, roughly chopped

1 inch fresh turmeric

1 inch galangal

1 kaffir lime leaf

2 teaspoon sunflower oil

1 teaspoon water

1 bunch coriander stems

2 teaspoon tamari

2 pack mini corn

1 pack mangetout

1 pack beansprouts

1 lime cut into quarters

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Equipment

Chopper attachment of hand blender or food processor

Large frying pan

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Method

1. Blend the garlic, lemongrass, turmeric, galangal, kaffir leaf, oil, water and coriander stems in the chopper attachment of a blender or a food processor. Blend till very smooth.

2. Heat a large frying pan, add the spice paste, fry on a medium heat, scraping from the bottom of the pan making sure it doesn’t burn.

3. Slice the corn and mangetout lengthways. Push the paste over to one side of the pan. Add the corn, mangetout and beansprouts. Fry for a few minutes then mix into the paste. Cook for 5 more minutes. Add the tamari and salt to taste.

4. Serve on brown rice with the lime wedges on the side.

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