Monday, 18 March 2013

Chinese Chilli, Broccoli & Mushroom Stir Fry

This recipe is originally Ching-He Huang's Chilli Chicken with Jasmine Rice.  But as it is Meatless Monday I am using the chilli tomato sauce to perk up some leftover veggies and rice.

Chilli Sauce
4 cloves of garlic
2.5cm fresh ginger
1 red chilli, deseeded if you don't like it too hot
1/2 red pepper
1 tin chopped tomatoes
2 tbsp tomato ketchup
1 tsp brown sugar

1 small head of broccoli and it's stalk, roughly chopped into bite size pieces
1 small punnet mushrooms, roughly chopped into bite sized piece

Oil for frying
2 mugs cooked rice

Whizz all the sauce ingredients together in a food processor or blender cup.

In a large frying pan or wok heat about 2 tbsp oil over a high heat.  When the pan begins smoking quickly stir fry the veggies, then add the cooked rice, keeping everything moving all the time.  When the rice has heated through thoroughly add the chilli sauce and turn the heat down to a medium flame, just enough to heat the sauce.  Serve when piping hot.

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