Being on this healthy eating kick, I eschew sweet biscuits, cakes and confectionery, even chocolate! But I still get a craving for something sweet now and then. There’s too much sugar in commercial sweet chilli sauce (I read the labels now) so I decided to make my own.
I also need to keep the sodium down. I have found low sodium stock that suits my needs. This recipe uses trasi (shrimp paste) that is high in salt, so I am using considerably less than I used to. I can’t leave it out. It is still an essential ingredient in this sort of South East Asian Fusion cooking.
Appraising the contents of the cupboards, fridge and freezer I found enough to get on with. I would usually use broccoli, cauli, celery, bok choy, that sort of combination, but this worked for me.
I had 300g of cooked skinless chicken breast in the fridge that I decided to use, but you can substitute raw breast or my favourite, skinless boneless thigh, cut into pieces. If so cook the chicken before adding the vegetables.
The main thing about a stir fry is to cook the vegetables in order so that they are all cooked just right. I am pressed for room in my little caravan, and besides, I’m lazy, so I cut the veges to the size I calculate they will all cook to perfection in the same time. Then I just throw them all into the hot wok at once. Thus I can prepare them all into one bowl in advance..
This dish can be made vegan by leaving out the chicken, and using vegetable stock.
By my calculation it makes 3 serves of around 1600 kJ, not including rice.
(ingredients & amounts subject to variation according to whim)
- 1 red onion, sliced
- 1/2 cauliflower, sliced
- 8 Brussels sprouts, quartered
- 1/2 red capsicum cut into chunks
- 2 carrots sliced into sticks
- 1/2 cup frozen peas
- (Include or substitute celery, etc if you like)
- 1 or 2 Tbsp sambal oelek
- 1 tsp crushed garlic
- 1 tsp minced ginger
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp whole cumin seeds
- 1/2 Tbsp tomato paste
- 3 tsp raw sugar
- 1 cup (low sodium) chicken stock
- 1 tsp lime juice
- 1 tsp shrimp paste
- 2 Tbsp peanut oil.
- Cut the vegetables to size
- Mix the lime juice, stock, sugar, sambal garlic, ginger, and tomato paste and mix to a smooth consistency ensuring the sugar is dissolved
- Heat the oil in the wok and fry the trasi for about 30 seconds
- Add the cumin and coriander, and fry a few seconds more
- (If using raw chicken toss it in next and cook for two or three minutes more)
- Add the vegetables and stir fry for a few minutes until they are nearly done
- Add the cooked chicken next
- Add the sauce and toss the vegetables and chicken, until they are well coated, the sauce is heated through, and the vegetables are done.