Wednesday, February 16, 2011

Mango, Peanut & Tatsoi Stir Fry

Mango, Peanut & Tatsoi Stirfry d-w

One of my favourite things about summer (bar the sorbets, the cocktails and the long daylight hours) is the wide range of fresh fruits available in stores. I mean have you had a look at the fresh produce aisle recently? From sweet white grapes to tart plums, papaya, the first of the figs (oh the heavenly smell!), litchis, passionfruit, apricots, exotically perfumed mangoes and the last of the watermelons

Of course there's also the usual suspects that seems to hang around all-year long - crisp apples, creamy bananas and the odd citrus fruit. Yeah, I don't know where the heck they store those - I think it's best not to give it too much thought!

With all the fabulous fruit around, it seems almost a crime not to incorporate as much of them as you can into your breakfasts, snacks and desserts while the season lasts. But for some reason they get second billing when it comes to main meals. My thoughts immediately wondered to salads after I had a conversation with Tara the other day on twitter, regarding the joys of mangoes.  (For instance: did you know you can freeze a mango? Well, apparently you can. Sure, the texture won't be quite the same, but it's perfect for smoothies to give you a mango fix all year round. Definitely sounds like something I'm going to need to do.)

Mango, Peanut & Tatsoi Stirfry b-w

I had the idea for adding mango and nuts to a coleslaw, skipping the mayo and adding an Asian vibe with some sauces and spices. Sounds good, yeah? But, like many of my ideas, it turned out somewhat differently in the end. 

As I was chopping up the cabbage and tatsoi, I got an inexplicable urge to make stir fry. Which ended up to be a good thing. A very good thing in fact. Because stir frying is one of the very best ways to enjoy cabbage. Tastewise at least, I'm sure healthwise the raw goods is better for you. But hey, this blog is not called the Healthy Pot, now is it?

Let me tell you, the combination of lightly stir fried cabbage strips with just a hint of sesame, delicately flavoured tatsoi leaves and the fragrant juiciness of mango was an absolute hit. All rounded out nicely by some egg noodles (starchy goodness - you know you love it), sprouts and nuts. If I could get hold of decent tofu I would've added that as well. But even without that, the stir fry was immensely satisfying. In fact, I am going to wolf down my second portion for lunch right after I hit publish. Need I say more?

Mango, Peanut & Tatsoi Stirfry a-w
Mango, Peanut & Tatsoi Stir Fry
A Creative Pot original
Serves 4

1 tbsp sesame or vegetable oil
1 small head of cabbage, thinly sliced
100g tatsoi, thinly sliced
100g mixed sprouts (peanut, chickpeas, green peas, mung beans, red lentils)
125g egg noodles, cooked according to packet instructions
3 tbsp pad thai sauce
pinch ground ginger
1 tbsp lemon juice
salt to taste
fresh lemon balm, finely chopped (optional)
1 mango, peeled and cut into cubes

1. Heat oil in a wok over high heat. Add cabbage, stirring until starting to soften. 
2. Add tatsoi, sprouts and noodles and cook another 30 seconds over high heat, then lower heat before adding pad thai sauce, ginger and lemon juice. Add salt to taste and cook for another minute or two over low heat to allow the flavours to meld. 
3. Stir lemon balm and mango in and serve.


Ishay on February 16, 2011 12:29 pm said...

Those salted peanuts- what a pretty shot.And, I had no idea that you could freeze a smoothie without it changing texture!

nina- My Easy Cooking on February 16, 2011 12:46 pm said...

We are on the same Asian level I see. Love the crunch of the added peanuts!!

Juanita on February 16, 2011 12:52 pm said...

Mango is an interesting touch.

Joanne on February 16, 2011 8:05 pm said...

I say stir-frying and adding noodles to things is just about ALWAYS a good idea! And mango...well that's just perfection.

Koci on February 16, 2011 8:24 pm said...

What a cool combination! I've never tried mangoes in a stir fry, but you've got me convinced. It looks so yummy!

Eliana on February 16, 2011 9:46 pm said...

Mango anything is perfect to me and this looks amazing!

KitchenArtistry on February 16, 2011 11:47 pm said...

Beautiful photos - we'd love to feature them on

Bridgett on February 17, 2011 12:06 am said...

The mango would really kick up this dish. What a fun element. I would love to try this.

Charissa on February 17, 2011 1:05 am said...

OOOOOOOOOh, love mango. Love ethnic dishes. Love originality. I want it! :)

thecompletecookbook on February 17, 2011 5:49 am said...

I love stir fries but I have never used or seen tatsoi before. Don't think you can get it here in Mauritius. Do you think I could replace it with cabbage?
:-) Mandy

Linda Harding on February 17, 2011 8:34 am said...

Marisa, your pictures are so beautiful! Love the bowl as well, with the space for the chopsticks. Delicious!

Marisa on February 17, 2011 9:48 am said...

@Charissa - I love your enthusiasm! :-)

@TheCompleteCookbook - I'd replace it with baby spinach leaves, since there's already cabbage in the dish. Unless you don't mind a double dose of cabbage of course. ;-)

Spoon and Chopsticks on February 17, 2011 9:49 am said...

Very nice and as always, beautiful pictures.

Ann on February 18, 2011 8:04 pm said...

Lovely, very creative indeed. I can imagine the nice crunch from the peanuts. BTW - what is tatsoi?
And I had no idea you could freeze mangoes, thats a nouvel idea. We are aching for summer here, its been a brutal winter =(

Sonnet on February 21, 2011 7:14 am said...

Beautiful photographs! This looks absolutely delicious!

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