Stir-Fried Fennel, Celery, Snow Peas and Bean Sprouts Recipes

Ingredients :

2 cloves garlic, roughly chopped

1/2 cup (1/2 oz / 15g) cilantro (coriander) leaves

1 stalk lemongrass, bottom 3 inches (7.5cm) only, inner stalks roughly chopped

juice of 1 lime

2 tbsp soy sauce

2 tbsp superfine (caster) sugar

sea salt and freshly ground black pepper, to taste

2 tbsp vegetable oil

1-inch (2.5cm) piece fresh ginger, peeled and finely chopped

1 green chili pepper, seeded and thinly sliced

12 scallions (shallots / spring onions), roots trimmed, sliced

2 bulbs fennel, roots and leaves trimmed and thinly sliced

2 celery stalks, sliced

3.5 oz (105g) snow peas (mange-tout)

2/3 cup (5 fl oz / 150ml) thick coconut cream

3.5 oz (105g) bean sprouts, rinsed

1/4 cup (1.5 oz / 45g) unsalted roasted peanuts

steamed jasmine rice, for serving

Place garlic, cilantro, lemongrass and lime juice in a mortar and using a pestle, pound into a smooth paste. Alternatively, place in a small food processor and process to form a smooth paste, about 20 seconds. Transfer to a bowl and add soy sauce, sugar, and salt and pepper to taste.

Warm oil in a wok or large frying pan over medium heat. Add ginger, chili pepper and scallions, and stir-fry until aromatic, about 2 minutes. Add fennel, celery and snow peas, and stir-fry for 3 minutes. Add spice paste and coconut cream and cook, continuing to stir, until sauce thickens slightly, about 2 minutes. Stir in bean sprouts. Remove from heat.

Sprinkle with peanuts and serve immediately with steamed jasmine rice.

Serves 4

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