Packed with flavor and a delicious nutty crunch, Australian-grown asparagus is now in season.
Boiled, Sautéed or Roasted, this Aussie vegetable is sure to jazz up any meal.
CHOKO, CABBAGE & CHICKEN LAKSA STIR-FRY
Prep 25 mins + marinating time | Cooking 15 mins | Serves 4
600g chicken thigh fillets, roughly chopped
⅓ cup laksa paste
500g small chokos
2 tbs peanut oil
3 green onions (shallots), thinly sliced
1 cup chicken stock
½ small Chinese cabbage (Wombok), trimmed and shredded
1 cup reduced fat coconut cream
⅓ cup mint leaves
½ cup coriander leaves
Rice noodles, lime wedges and extra sliced long red chilli, to serve
Combine chicken and ¼ cup laksa paste in a medium bowl. Cover and refrigerate for 30 minutes (or longer if time permits). Using a small sharp knife, peel chokos, quarter lengthways, remove centre core and thinly slice. Set aside.
Heat 2 tsp oil in a wok over high heat. Add half the chicken and stir-fry for 2-3 minutes or until chicken is golden. Transfer to a plate. Repeat using 2 tsp oil and remaining chicken.
Heat remaining 1 tbs oil in the wok over high heat. Add green onions and remaining 1 tbs laksa paste and stir-fry for 1 minute. Add stock and chokos. Cover and cook over medium heat, stirring occasionally, for 8-10 minutes or until chokos are almost tender.
Add chicken, cabbage and coconut milk to wok. Stir-fry until cabbage just wilts. Top with mint and coriander. Serve with rice noodles, lime wedges and extra chilli.