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Main ingredients | Fresh almonds, Garlic, Ginger, Green chillies, Spring onions with greens, White pepper powder, Light soy sauce, Brown sugar, Toasted white sesame seeds |
Cuisine | Fusion |
Course | Main course vegetarian |
Prep time | 20-25 minutes |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Savoury |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 20-25 fresh almonds
- 1½ tablespoons oil
- 1½ tablespoon finely chopped garlic
- ½ tablespoon finely chopped ginger
- 2 green chillies, finely chopped
- 2-3 spring onion bulbs, finely chopped
- Salt to taste
- White pepper powder to taste
- 2 teaspoons light soy sauce
- 1 teaspoon brown sugar
- 3 tablespoons finely chopped spring onion greens
- Toasted white sesame seeds for garnish
Method
- Thoroughly wash the almonds in water, halve them vertically, remove the almond seeds and reserve them.
- Heat sufficient water in a deep pan, add salt and bring it to a boil. Add halved almond flesh and boil for 5 minutes. Drain and dip them in ice cold water.
- Remove the hard core from the boiled almonds. Peel the skin of reserved seeds.
- Heat oil in a non-stick wok, add garlic, ginger, green chillies and spring onions bulbs, mix and sauté on high heat for 2-3 minutes.
- Add salt, white pepper powder and light soy sauce and mix. Add the peeled almond seeds, mix and sauté on high heat for 2 minutes.
- Add brown sugar and mix well. Add boiled almond flesh and spring onion greens and mix well.
- Transfer the stir fry onto a serving plate, garnish with toasted white sesame seeds and serve.
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