Mixed Vegetables & Lotus Stem (Kamal Kakdi) Stir Fry with Black Bean Sauce

International Vegetarian Main Course Special

Malaysian Cuisine

Mixed Vegetables & Lotus Stem (Kamal Kakdi) Stir Fry with Black Bean Sauce

Serves 2

Ingredients:

For Paste:

Garlic- 3 Cloves

Ginger- 1 Inch, Roughly Cut

Green Chillies- 2

Lemon Grass- ½ a Stalk, Roughly Cut  

Water

Extra Light Olive Oil/Olive Oil- 1 Tbsp.

Lotus Stems- 3, Finely Sliced

Baby Onions/Shallots- 4

Carrot- ½, Finely Sliced 

Yellow Squash- ½, Finely Sliced with Skin

Chinese Cabbage- 1, Cut in Big Chunks

Red Bell Pepper- ½, Finely Sliced into Thin Strips

Spring Onions- 2 Stalks, Finely Sliced

Rice Wine Vinegar- ½ Tsp.

Bottled Garlic & Black Bean Sauce- 1 to ½ Tbsp.

Sesame Oil- 1 Tsp.

Fresh Coriander Leaves- 3 Tbsp., Finely Chopped

Fresh Chive Greens- For Garnish, Finely Chopped

Method:

Slice the Lotus Root, with a Slicer

Blend the Ginger, Garlic, Green Chilli & Lemon Grass with some water into a fine Paste

In a Wide Wok, heat the Vegetable Oil till smoking point, Add the Ginger-Garlic-Chilli Paste & Stir Fry till done

Add the drained Lotus Root Slices & Sauté

Add Shallots, Carrots, Red Bell Pepper & Sauté

Add Yellow Squash, Chinese cabbage, Spring Onions & Sauté

Add Rice Wine Vinegar, Salt, Garlic-Black Bean Sauce, Sesame Oil & Toss for 3-4 Minutes

Add Fresh Coriander Leaves & Toss

Garnish with Fresh Chive Greens & Serve Hot!

Variations:
Originally Vegetable Oil is used here but we have used a healthier option with Olive Oil or can use Sesame Oil as well

Feel free to share your views & do let us know how this one turned out :)