5ml Plant To Table by Nutrilite White Chia Seed Oil
80g special paste (below are ingredients for roughly 400g worth of paste; you can freeze the unused portion for future use)
85g shallots
85g chili
17g garlic
40g lemongrass
40g turmeric
10ml Plant To Table by Nutrilite White Chia Seed Oil
67ml tamarind juice
17ml light soy sauce
17g brown palm sugar
Salt, to taste
Method:
To make the special paste, finely blend the shallots, chilli, garlic, lemongrass and turmeric.
Pan fry the paste with the White Chia Seed Oil on medium heat, then add the tamarind juice, light soy sauce, brown palm sugar and salt to taste. Mix well and transfer to a bowl. Set aside.
Cut the eggplant, okra, long bean and dragon bean into 3-4cm lengths. Thinly slice the chili.
Cut the dried bean curd into 1cm slices and pan fry with the White Chia Seed Oil until golden. Set aside.
Reheat a wok with the White Chia Seed Oil, sauté the shallots and chili until golden and fragrant, then put in all the vegetables to stir fry for 2 minutes. Next, add the dried bean curd and a scoop of the special paste. Sauté till fragrant.
Sourced from NutriCert farms, our 100% first cold pressed white chia seed oil is a versatile cooking oil with a delicious flavour. It contains 60g alpha-linolenic acid (ALA, an Omega-3 fatty acid) per 100g for multiple health benefits.