Tamarind vegetables and cashews | Reader's Digest Australia
Tamarind has a distinctly sweet and sour taste that is absolutely tasty when combined with vegetables.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.readersdigest.com.au.
Cooking tools:
- Wok
- Skillet
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Paper towel
- Serving platter
- Stove
Ingredients
- 1 tablespoon sunflower oil
- ⅓ cup (50 g) unsalted cashew nuts
- 200 g (7 oz) sugar snap peas
- 1 cup (180 g) fresh or canned baby corn
- 1 red capsicum (bell pepper), halved, seeded and thinly sliced
- 2⅔ cups (200 g) shredded bok choystir–fry noodles, to serve
- 1 tablespoon tamarind concentrate
- 2 tablespoons salt–reduced soy sauce
- 2 teaspoons grated fresh ginger
- 1 teaspoon cornflour (cornstarch)
- 2 tablespoons dry sherry
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