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Native Spice Stir-fry


Native Spice Stir-fry


Ingredients 


1 bunch of asparagus, trimmed and halved (when in season) substitute with Bok Choy or Mushrooms
1 carrot, peeled and cut into batons
100 g snow peas, trimmed and thinly sliced lengthways
150 g small Brussels sprouts, halved (or Broccoli when sprouts not in season)
30 ml extra virgin olive oil, plus extra for drizzling
1 Onion, cut into thirds
1 head Garlic, halved through the equator
1 Spring Onion, thinly sliced
40 g butter
1 Kohlrabi, peeled, halved and thinly sliced
1 tsp ground Bush Tomato, (see note)
¼ tsp ground Saltbush
ground black pepper and pink lake salt, to taste
Hot Quinoa, to serve


Instructions
1. Bring a large saucepan of lightly salted water to the boil. Cook the asparagus,
carrot, snow peas and brussels sprouts separately until lightly blanched and just
tender. As the vegetables cook, drain with a slotted spoon and refresh in iced
water, then drain again and set aside.
2. Place the oil, onion and garlic halves in a large frying pan over medium heat
and cook for 7-8 minutes or until golden and fragrant to flavour the oil. Remove
and discard the garlic and onion. Add the shallot to the flavoured oil and cook for
2-3 minutes or until golden.
3. Add the butter and kohlrabi, cover and steam for 5 minutes. Add the bush
tomato and saltbush and stir until fragrant. Stir in the blanched vegetables,
breaking up the Brussels sprouts a little. Season to taste, then transfer to a
serving plate and drizzle with a little extra virgin olive oil.
Serve with hot steamed quinoa.
 
Notes:
Ground bush tomato, ground dried salt bush, is available online from native food
stores or from specialist food stores.
 
This recipe was taken from SBS Food
(https://www.sbs.com.au/food/recipes/native-spice-stir-fry)