Curried Vegetables Malay Style

Name: Curried Vegetables Malay Style
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon vegetable oil; 4 shallots, peeled and chopped; 3 stalks lemongrass, inner lining minced and outer leaves discarded; 1 tablespoon cumin seed, lightly crushed; 2 cups jicama, diced; 1 medium red bell pepper, sliced; 1 cup fresh papaya, diced; 1 cup fresh pineapple, diced; 3 tablespoons low sodium soy sauce; 1 tablespoon lime juice; 1 tablespoon agave nectar or 1 tablespoon honey; 2 teaspoons chili-garlic sauce (Huy Fong brand recommended); 1/3 cup cilantro, minced

Submitted by Member 610488

"This is from a local supermarket handout."

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Ready In:: 30mins
Ingredients:: 13
Serves:: 4

ingredients

1 tablespoon vegetable oil
4 shallots, peeled and chopped
3 stalks lemongrass, inner lining minced and outer leaves discarded
1 tablespoon cumin seed, lightly crushed
2 cups jicama, diced
1 medium red bell pepper, sliced
1 cup fresh papaya, diced
1 cup fresh pineapple, diced
3 tablespoons low sodium soy sauce
1 tablespoon lime juice
1 tablespoon agave nectar or 1 tablespoon honey
2 teaspoons chili-garlic sauce (Huy Fong brand recommended)
¹⁄₃ cup cilantro, minced

directions

Heat oil in wok or large skillet over high heat. Add shallots, lemongrass, and cumin; stir-fry 2 minutes. Add jicama and bell pepper; stir-fry 3 minutes.
Stir in papaya, pineapple, soy sauce, lime juice, agave nectar, and chile-garlic sauce. Stir-fry 1 minute. Garnish with cilantro.