Sweet and sour stir-fry with cucumber

Sweet and sour stir-fry with cucumber

Phat priao wan taeng kwa (Central)

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From
South East Asian Food

The sweet chilli sauce called for in this recipe is usually available in Asian food stores with a good Thai section – sometimes called Sweet chilli sauce for chicken.

Ingredients

Quantity Ingredient
5 lebanese cucumbers
2 smallish firm tomatoes
1 brown onion
2 tablespoons vegetable oil
3 medium-sized garlic cloves, smashed and chopped
350g in total of sliced lean pork, chicken, rings of baby squid and raw peeled prawns, alone or in combination
2 tablespoons sweet chilli sauce
2 teaspoons vinegar, or more to taste
2 teaspoons fish sauce
roughly chopped coriander leaves, for garnish

Method

  1. Peel the cucumbers and cut them in four lengthwise. Remove the seeds and cut the cucumber boats into 2.5 cm pieces. Cut the tomatoes into quarters lengthwise and the onion into thick lengthwise strips.
  2. Heat the oil in the pan and fry the garlic for a minute. Add the meat and stir-fry until it changes colour. Add the sweet chilli sauce, the vinegar and the fish sauce and mix well. Add the cucumber, tomatoes and onion strips and stir-fry until sufficiently cooked. Taste and adjust the seasonings to the right balance of sweetness and sourness, stirring in extra vinegar if you wish. Garnish with coriander and serve.
Tags:
SBS
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