Heston Brown - Cambodian Cookbook: Authentic Cambodian Recipes for All the Family to Enjoy

A light and easy to prepare stir-fry that is bursting with flavors from the fresh vegetables and the sweet sticky sauce you cook them in. This is perfect for a light lunch with the addition of the noodles. These can be swapped for white rice is you want something more substantial.

Servings:

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Ingredients

• 1/2 a packet brown rice vermicelli noodles
• 1 medium zucchini, halved in length and slice in long strips
• 4 green onions, remove ends and roughly chop
• 4 baby corn, slice into strips
• 1/2 red bell pepper, remove seeds and Julien
• 1 medium carrot, sliced julienned
• 1/2 small head of broccoli, divide into small florets
• 1/2 cup of snow peas, cut in strips
• 1 garlic clove, chop or mince
• 1 fresh chili, remove seeds and chop
• 1 tablespoon of grapeseed oil
• 2 drops of sesame oil
• Sesame seeds for garnish

Cambodian Sauce

• 1/4 cup of room temperature water
• 2 tablespoons of coconut sugar, can use brown sugar as an alternative
• 1/2 cup of fresh pineapple, pured
• 2 tbsp of tamarind
• Small pinch of sea salt

Instructions

1. Cook the noodles following the instructions on the pack. While cooking, prepare all your vegetables.

2. Place a wok over low-medium heat and add the grapeseed oil and sesame oil.

3. Toss in the green onions and cook for 2 minutes until fragrant. Add the garlic and cook while stirring for another minute until fragrant.

4. Add all the vegetables and cook until they begin to become tender.

5. Add to a blender the 1/2 cup of pineapple with the water and puree.

6. In a small bowl, add the puree, coconut sugar, tamarind, and the salt. Mix until combined and set aside.

7. Once vegetables are tender, add the sauce and cook for a further two minutes.

8. Add in the cooked noodles, mix and heat through.

9. Garnish with sesame seeds to serve.