Adapted from “Malaysian Tropical Curry with Lemongrass and Shallots“. Vegetarian Times. (July 2009). p 38. Downloaded from the web on Feb. 10, 2010.
My Comments: Is there anything better than fresh pineapple? I don’t think so. This week when I originally purchased the supplies for this meal, I bought the pineapple and promptly ate it for dessert — which meant this meal got put off until I could negotiate the snowdrifts (yet another 10 inch storm 2 days ago – uncle!) and return to my local food market. I used flash-frozen mango for this recipe – I think if the mangoes are ripe, I’d prefer fresh, however finding perfectly ripe fruit is often a challenge here in New England. On the other hand, Lemongrass is fairly common in this area due to the many Southeast Asian families (and cooks) living here.
1 TBSP vegetable oil
4 shallots, peeled and chopped (1 cup)
3 stalks lemongrass, minced (1/3 cup)
1 TBSP cumin seeds, lightly crushed
2 cups diced jicama
1 medium red bell pepper, sliced (1 cup)
1 cup diced (fresh) papaya
1 cup diced fresh pineapple
3 TBSP low-sodium soy sauce
1 TBSP lime juice
1 TBSP agave or honey
2 tsp chile-garlic sauce
1/3 cup chopped cilantro
1. Heat oil in a wok or large skillet over high heat.
2. Add shallots, lemongrass, and cumin. Stir fry for 2 minutes.
3. Add jicama and bell pepper. Stir fry for 3 minutes.
4. Stir in papaya, pineapple, soy sauce, lemon juice, agave nectar (or honey), and chile garlic sauce. Stir fry 1 minute.
5. Garnish with cilantro.
Serves 4. Weight Watcher points: 4 points.