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At a glanceA special blend of lemongrass, garlic, fish sauce and five spice powder makes this a popular dish in Vietnam. It adds a unique taste to stir-fried meat, vegetables or tofu.Cooking instructions- 1 packet Vietnamese Stir Fry SpicePaste©- 350g boneless chicken meat, beef or lamb; cut into bite-sized pieces - 1 - 2 tbsp vegetable oil. - 1 small carrot, cut into strips. - 100g cucumber, thinly sliced. - Mint leaves or chopped coriander as garnish. - 1 tbsp fresh chopped coriander or mint leaves as garnish. 1. Marinate meat with Spice Paste for at least 15 minutes. 2. Heat oil in a non-stick pan on medium heat. Add marinated meat; stir fry until cooked. Turn off heat. 3. Stir in carrots and cucumber. Garnish and serve. Variations: Vegetable Stir Fry1. Heat 2 tbsp vegetable oil in non-stick wok on medium heat. Add 550g vegetables (carrots, cauliflower, baby corn or broccoli) or firm tofu and Spice Paste. Stir fry until the vegetables are tender and crispy. Serve hot with rice. | Ingredients
Weight 50 Grams Cooking time Not long at all Health May contain traces of protein from soya and maize, wheat, fish, crustaceans, molluscs, peanuts and tree nuts, dairy, mustard and sesame |
