World Cuisine

  • 1 tablespoon rapeseed or olive oil
  • 2 red chillies, sliced
  • 2 lemon grass stalks, finely sliced
  • 2 kaffir lime leaves
  • 1 large garlic clove, crushed
  • 1 tablespoon chopped fresh root ginger
  • 1 tablespoon tamarind paste
  • 2 tablespoons vegetable stock
  • 2 teaspoons shoyu or tamari sauce
  • 1 tablespoon clear honey
  • 500 g (1 lb) tempeh or firm tofu, cut into strips
  • 125 g (4 oz) baby sweetcorn
  • 125 g (4 oz) asparagus, halved

Heat the oil in a wok over a high heat until the oil starts to shimmer. Add the chillies, lemon grass, lime leaves, garlic and ginger, then turn the heat down to medium and stir-fry for 2–3 minutes.

Add the tamarind paste, stock, shoyu sauce and honey and cook for 2–3 minutes until the sauce has become thick and glossy.

Add the tempeh, sweetcorn and asparagus and stir-fry for about 2 minutes to warm through, then serve.

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