Tiger Lily® Chilli & Lemongrass Sambal Stirfry

(Serves 4)
  • Bag bean shoots
  • Bag of Ready to go Singapore noodles, from the supermarket chilled aisle
  • Bag of stir-fry veg
  • 1 or 2 teaspoons Tiger Lily Chilli & Lemongrass Sambal
  • Knob of butter
  • Squirt of light Soy sauce
  • Add strips of chicken, beef, pork or prawns if desired or eat vegan tonight
Did we mention the Tiger Lily Chilli & Lemongrass Sambal is hot…. But the cooking at the beginning calms this and you will get addicted to that fragrant lemongrass and chilli fire!
  1. There can be a million variations on this, but essentially….
  2. Heat up a wok, not smoking and add a knob of butter. Add a teaspoon or 2 of the Chilli & Lemongrass Sambal – it is HOT so you’ll have to experiment to get your preferred heat!
  3. Fry the mix for a minute or two, don’t burn it as will go bitter
  4. If you are adding meat, do it now. Cook until ¾ done
  5. Add in the vegetables and bean shoots and stirfry for a few minutes until slightly wilted
  6. Add the noodles, toss and mix, when piping hot add a squirt of soy sauce and serve immediately
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