Stir-Fried Chili-Tamarind Veggies

by Katie Chin, Tastemaker in Residence - from my cookbook “Everyday Thai Cooking” and Sweet and Sour Chronicles

I don’t know about you, but I’m still struggling with the couple of extra pounds I put on over the holidays. I blame it on the Fried Chicken, Fried Green Tomatoes, Chicken Pot Pie and Peach Cobbler we devoured at Mary Mac’s while visiting my sister Jeanie in Atlanta (not to mention the elaborate dinners my siblings and I cooked every night). Since we got back, I’ve been feasting on this clean and delicious Stir-Fried Chili Tamarind Veggie dish from my cookbook “Everyday Thai Cooking” and I’m almost back to my fighting weight. LOL. I love it because it’s loaded with tons of flavor from the ginger, Thai basil, fish sauce, Srircha sauce and tamarind but has very little fat.  I blanch the snow peas and broccoli so each bite if tender crisp.  I get my tamarind concentrate in the gourmet section of World Market. You can substitute tamarind concentrate by using lemon or lime juice with a touch of brown sugar. Add some tofu for a protein boost!

Ingredients

2 Tbsp high heat cooking oil
1 garlic clove, minced
1 Tbsp minced fresh ginger
2 oz sliced carrots
2 oz. stemmed and sliced fresh Shitake mushrooms
2 oz. thinly sliced red bell pepper
2 oz. snow peas, tips and strings removed, cut into 1 inch pieces on a diagonal
2 oz. broccoli florets
2 oz. canned baby corn, drained, rinsed and sliced lengthwise
3/4 cup fresh Thai or Italian basil
Sauce:
1 1/2 tsp tamarind concentrate
2 Tbsp vegetable stock or water
1 1/2 Tbsp brown sugar
1 1/2 Tbsp fish sauce
1 1/2 tsp Srircha sauce

Instructions

1. Whisk together the tamarind concentrate, vegetable broth or water, brown sugar, fish sauce and Srircha sauce in a small bowl. Set aside.
2. Cook snow peas and broccoli florets in boiling water until tender, about 1 minute. Using a slotted spoon, transfer the snow peas and broccoli to an ice bath until cool. Drain and set aside.
3. Heat the oil in a wok or skillet over high heat. Add the garlic and ginger to the wok or skillet and stir-fry until fragrant, about 30 seconds. Add the carrot and mushrooms and stir-fry for 3 minutes. Add the red bell pepper and stir-fry for 1 minute. Add the reserved snow peas, broccoli and baby corn; stir-fry for 1 minute. Add the basil leaves and stir-fry for 30 seconds or until the basil is wilted. Dish out and serve with jasmine rice.