Curried Vegetables Malay Style

• vegetable oil↗1 tablespoon
• shallots, peeled and chopped↗4
• stalks lemongrass, inner lining minced and outer leaves discarded3 stalks
• cumin seed, lightly crushed↗1 tablespoon
• jicama, diced↗2 cups
• medium red bell pepper, sliced↗1
• fresh papaya, diced↗1 cup
• fresh pineapple, diced↗1 cup
• low sodium soy sauce↗3 tablespoons
• lime juice↗1 tablespoon
• agave nectar or 1 tablespoon honey↗1 tablespoon
• chili-garlic sauce (Huy Fong brand recommended)↗2 teaspoons
• cilantro, minced↗1⁄3 cup

Step-by-step instructions

1. 1

   Heat oil in wok or large skillet over high heat. Add shallots, lemongrass, and cumin; stir-fry 2 minutes. Add jicama and bell pepper; stir-fry 3 minutes.

2. 2

   Stir in papaya, pineapple, soy sauce, lime juice, agave nectar, and chile-garlic sauce. Stir-fry 1 minute. Garnish with cilantro.