Curried Vegetables Malay Style

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

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

vegetable oil, shallots, stalks lemongrass, cumin, jicama, red bell pepper, fresh papaya, fresh pineapple, soy sauce, lime juice, honey, chiligarlic sauce, cilantro

Taken from www.food.com/recipe/curried-vegetables-malay-style-474196 (may not work)