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| Image credit: Emerald signature |
Nigerians are doing
great with different delicacies. I saw this and couldn’t help but share as
usual, the taste superb! For all of you trying your hands on new food, this is
one great nutritious meal to
explore. Now you can eat your rice, spaghetti, macaroni with this sauce, not
just with stew.
For more enquiries on order, delivery etc
please call Chef Funmi on 08060000536 (that’s the lady behind this) Enjoy!
Continue....
Ingredients
- 1 tbsp groundnut
oil
- 1 onion, peeled and
sliced
- 1 clove garlic,
crushed
- 1 red pepper,
sliced
- 1 yellow pepper,
sliced
- 100g/4oz broccoli
florets
- 175g/6oz baby sweet
corn, halved
- 2 courgettes,
sliced
- 50g/2oz water
chestnuts, sliced
- 2 tbsp light soy
sauce
- 1 tsp arrowroot
mixed with
- 2 tbsp light
vegetable stock
- 5cm/2in piece fresh
root ginger, grated and juice squeezed out
- 1 tbsp sweet chilli
sauce
- 50g/2oz cashew
nuts, lightly toasted
Direction
1. Heat
the oil in a wok and fry the onion and garlic for 3 minutes. Add the peppers
and fry for 3 minutes more.
2. Add the broccoli florets,
sweetcorn and courgettes and continue to fry for a further 5 minutes. Add the
water chestnuts and toss to mix in.
3. In a small bowl, mix
together the soy sauce, arrowroot and light stock, ginger juice and sweet
chilli sauce.
4. Using a wooden spoon, make a
space in the centre of the stir fried vegetables so that the base of the wok is
visible. Pour in the sauce and bring to the boil, stirring all the time until
it starts to thicken. Toss the vegetables to coat thoroughly with the sauce.
5. Transfer to a serving dish
and sprinkle with the cashew nuts.
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