Stir-fry Fruits with Lemongrass sauce

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Summer is finally here and in anticipation of the hot weather, finding the perfect recipes for the patio season begins now!  The sneak peaks of the summer heat have gotten some barbeques tuned up again and now Chef Ho introduces a whole new twist to eating fresh and eating right – Stir Fry Fruits with Lemongrass Sauce.  This dish fuses heartiness of a satisfying meal with the lightness of the summer season and all the while, one that is easy to make and delicious to eat!

     This dish is quite unique because it combines fresh fruit with different varieties of surimi products.  Surimi is made from a combination of different white fish; mashed and pureed into a substance and then combined with other ingredients such as salt, sugar, starch, and egg whites.  This form of fish paste has a long history throughout Asia and not only does it make good use of all the leftover fish bits but it’s also an inexpensive source of protein.  Surimi is available in the refrigerator or freezer section of most supermarkets and it comes in many different forms such as artificial crab or lobster meat. In this recipe Chef Ho has chosen to use the mini chikuwa and crab nuggets which make this dish quick and easy to make since all you need to do is to blanch them before adding to the stir-fried.

     Chef Ho recommends this dish for everyone; especially the picky eaters because not only is it visually appealing with a multitude of colours and textures of fruit, fish and crab nuggets, but its simply very flavourful with the lemongrass sauce.  The mixture of fresh fruits like mangoes, plums, and canary melons gives it a very tropical taste and with the complimentary refreshing taste of the cucumber, it makes this the perfect choice for a summer meal!

     This stir-fry dish; accented by the LKK Lemongrass Sauce will give your dish a unique Asian flavour and combined with LKK Minced Garlic and LKK Double Deluxe Soy Sauce for seasoning, this dish will surely be a hit!  The LKK Lemongrass sauce is a ready-to-use marinade that is perfect for all meats and poultry and is commonly used in Asian dishes.  The great thing about this sauce is that there is no need for starch or flour because LKK Lemongrass Sauce is sweet so the sauce itself will thicken as you cook it.  Enjoy!

Ingredients:

Chikuwas (10 pieces)
Crab nuggets (10 pieces)
Cucumber (half)
Mango (half)
Canary melon (half)
Plum (half)
LKK Minced Garlic (1 tsp)

Sauce Ingredients:

LKK Double Deluxe Soy Sauce (1 tsp)
LKK Lemongrass Sauce (3 tsp)
LKK Chicken Bouillon Powder (1/2 tsp)
Water (2 tbsp)

Preparation:

A. Slice the fruits into long wedges.		B. Blanch the frozen chikuwas and crab nuggets in hot water.

Method:

1. Heat up the wok and add in the minced garlic; sauté and then add in the chiwukas and crab nuggets.		2. Next add in the fruits and stir-fry.
3. In a bowl, mix together the sauce ingredients.		4. Add in the sauce mixture to the wok and mix well together.		5. It’s ready once the sauce is properly mixed together with the ingredients!

 

JOSEPH HO  |  何廣義 Chef Joseph Ho has over 30 years of culinary experience. He has worked as the head chef and the advisor for many high-end restaurants and hotels in both Canada and Hong Kong. Mr. Ho was the Chinese Restaurant Executive Chef at the Hilton Suites. He taught at George Brown College and is regularly featured in various medias, teaching oriental and occidental cuisines. Mr. Ho recently starred in Beijing Television’s Happy Media Cooking Show; collaborated with Chef Martin Yan on the Food Channel; and hosted a food show on Fairchild Radio. He also participates in many cooking demonstrations, competitions and shows worldwide.

 

Lee Kum Kee products are available at Chinese super­markets and most major supermarkets. In addition to their famous oyster flavoured sauce, soy sauce, and chicken bouillon powder, Lee Kum Kee offers a variety of products that complement both Chinese and Western dishes.