Vegetarian Singapore Chili Crab

Ingredients

• 1 tbsp Cornstarch
• 3 jars hearts of palm chopped
• 2 cans artichoke hearts chopped
• 8 sheets nori
• 2 shallots
• 1 1/2 inch ginger
• 6 garlic cloves
• 2-4 Thai chilies
• 1/2 cup sweet chili sauce
• 1/4 cup tomato paste
• 2 tbsps peanut oil
• 2 cups no vegetable broth
• 1 cup cilantro chopped
• 1 jalapeño diced
• 1/2 cup scallions chopped

Steps

1. Mix the cornstarch with 2 tablespoons water and set aside.
2. In a food processor combine nori, shallots, ginger, garlic, chilis, sweet chili sauce, and tomato paste, with enough water to make a paste.
3. Heat peanut oil in a large saute pan or wok, and cook the paste for 30 seconds to 1 minute.
4. Add the chopped hearts of palm and artichoke hearts and stir well to combine.
5. Add broth and boil.
6. Stir in cornstarch and boil to thicken.
7. Combine cilantro, jalapeno, and scallions and use as garish.