Tamarind Vegetable Stir-Fry
A quick and tangy vegetable stir-fry with green beans, carrots, and mushrooms in a savory tamarind sauce. Perfect for a weeknight dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 150
- Protein
- 4g
Ingredients
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Open the appInstructions
Step 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.
Step 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.
Step 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.
Step 4
Add the mushrooms and garlic, and cook until the mushrooms release their liquid and begin to brown, about 3 minutes.
Step 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.
Step 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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