Sumac and Harissa Oumph Stir Fry - by Walter P

Ingredients

• 300g oumph chunks
• 2 onions
• 2 beef tomatoes
• 1 tbsp harissa paste
• 1 tbsp garlic puree
• 1 bunch of spring onions
• ½ bunch of coriander
• 2 yellow peppers
• 2 carrots
• 1 tbsp tomato puree
• 1 tbsp sumac
• 50ml olive oil
• 50ml water or vegetable stock

Method

• Roughly slice the onion and the tomatoes.
• Slice the carrots, peppers and spring onions in julien or Chinese style.
• Separate the coriander leaves from the stalks and slice the stalk finely, keep the leaves for later.
• Add the oil to a hot wok or pan, start to smoke add the onion, carrots, peppers and the coriander stalks, fry them for around 6 min, always stirring during the frying process to avoid to burning.
• Add the harissa paste, tomato puree and garlic puree, keep stirring and cook for around 5 min more, if you feel it is to hot and it starts to burn, add some water to release more flavour and continue cooking.
• Add the oumph chunks, salt and sumac, if you like hot food you can put some chillies at this stage.
• Add the water and cook for another 5 min.
• Add the coriander leaves and the spring onions when the heat is off.
• Let it rest for a few minutes and enjoy.
• This stir fry goes perfect with quinoa or sweet potatoes wedges.