Tamarind Vegetable Stir-Fry

Ingredients

• 2 tablespoons tamarind paste
• 8 ounces green beans
• 2 medium carrots
• 8 ounces mushrooms
• 3 cloves garlic
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 tablespoons vegetable oil

Instructions

1. 1

   In a small bowl, whisk together the 2 tbsp tamarind paste, 2 tbsp soy sauce, 1 tbsp brown sugar, and 3 tbsp water until smooth. Set aside.

2. 2

   Trim the 8 oz green beans and cut into 2-inch pieces. Peel and slice the 2 carrots into thin rounds. Slice the 8 oz mushrooms. Mince the 3 garlic cloves.

3. 3

   Heat the 2 tbsp vegetable oil in a large skillet or wok over high heat until shimmering. Add the green beans and carrots, and stir-fry until they start to char, about 4 minutes.

4. 4

   Add the mushrooms and garlic, and cook until the mushrooms release their liquid and begin to brown, about 3 minutes.

5. 5

   Pour the tamarind sauce over the vegetables. Stir-fry for 1-2 minutes until the sauce thickens and coats the vegetables evenly. Serve hot.

6. 6

   Optional: add a pinch of chili flakes or a splash of lime juice for extra kick.

Tools you’ll need

• Large skillet or wok
• Small bowl
• Chef's knife
• Cutting board

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