Serves 4-6 Print Recipe

Ingredients

• 100 gms of Outback Storm (Hot Chilli Tomato & Basil Relish SHU 12,000)
• 1/3 cup (80ml) peanut oil,
• 1 large (200gr) brown onion, sliced thinly,
• 2 cloves garlic, sliced thinly,
• 2 fresh small red Thai chillies, sliced thinly,
• 1kg pumpkin, cut into 1cm cubes,
• 250gr sugar snap peas,
• 1 teaspoon grated palm sugar,
• ¼ cup (60ml) vegetable stock,
• 2 tablespoons soy sauce,
• 4 green onions (green shallots), sliced thinly and
• ½ cup (75gr) roasted unsalted peanuts.

Preparation

1. Heat oil in a wok. Cook onion, in batches, until browned and crisp. Drain on absorbent paper.
2. Stir-fry garlic and chilli in a wok until fragrant. Add pumpkin and stir-fry until just tender. Add peas, sugar, vegetable stock and soy sauce. Stir-fry until sauce thickens slightly.
3. Remove from heat toss Outback Storm, green onion and nuts through stir-fry until well combined. Serve topped with fried onion.

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