Banana Blossom Stir-fry

So this is loosely based off of an Island Smile recipe, so I'm not going to bother listing what I changed. I basically turned a fresh veggie meal into almost all canned and bottled ingredients, save for the onion and carrot rice.


Very simple. Very light. Just a touch of heat. What more could you ask for?



Serves: 2 | Time: ~25 min


Ingredients

4 tbsp sesame oil, divided

1/2 small yellow onion, chopped

1-2 tbsp diced green chilis

1/2 tsp chili powder

1/2 tsp turmeric

1/2 tsp chili flakes

1 can #BananaBlossoms, rinsed, drained, and patted dry

1 tbsp tamarind sauce

1 tbsp lime juice

2 servings rice of choice, I did carrot rice with cumin and ginger seasoning


Instructions

If you're doing standard rice, start the steaming process for your rice since that's what takes the longest.


In the meantime, heat a wok or large skillet over medium heat. Add tbsp sesame oil to cover the bottom. Then onions and saute for 5 min.


Add chilis and seasonings and saute another 2 minutes.


Reduce heat to low and add 2 tbsp of sesame oil and banana blossoms. Cook 5 minutes.


Add tamarind sauce and lime juice and cook another 3-5 minutes.


Plate with rice.




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