Lemongrass stirfry

  • 1 GARLIC CLOVE

  • 1 LEMONGRASS

  • 1 INCH FRESH TURMERIC

  • 1 INCH GALANGAL

  • 1 KAFFIR LIME LEAF

  • 2t SUNFLOWER OIL

  • 1T WATER

  • 1 BUNCH CORIANDER STEMS

  • 2t TAMARI

  • 2 PACK MINI CORN

  • 1 PACK MANGETOUT

  • 1 PACK BEANSPROUTS

  • 1 LIME CUT INTO QUARTERS

  • BLEND THE GARLIC, LEMONGRASS, TURMERIC, GALANGAL, KAFFIR LEAF, OIL, WATER AND CORIANDER STEMS IN THE CHOPPER ATTACHMENT OF A BLENDER

  • BLEND TILL VERY SMOOTH

  • HEAT A LARGE FRYING PAN, ADD THE SPICE PASTE, FRY ON A MEDIUM HEAT, SCRAPING FROM THE BOTTOM OF THE PAN

  • SLICE THE CORN AND MANGETOUT LENGTHWAYS

  • PUSH THE PASTE OVER TO ONE SIDE OF THE PAN

  • ADD THE CORN, MANGETOUT AND BEANSPROUTS AND A LITTLE OIL

  • FRY FOR A FEW MINUTES THEN MIX INTO THE PASTE

  • COOK FOR 5 MORE MINUTES

  • ADD THE TAMARI AND SALT TO TASTE

  • SERVE WITH THE LIME WEDGES ON THE SIDE