Recipe

Sweet Chilli Stir-Fry

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Sweet Chilli Stir-Fry

Veggie stir fry served with rice, and sweet chilli sauce, topped with peanuts and spring onions.




Ingredients to serve 2

  • ½ cup x parboiled brown rice
  • 2 cups x boiling water (for the brown rice)
  • 1 x carrots
  • ¾ tbsp x hoisin sauce
  • ¾ tbsp x dark soy sauce
  • ¾ tbsp x Sweet Thai Chilli Sauce
  • ½ x bell pepper – slice thinly & discard seeds
  • 100g x button mushrooms – slice thinly
  • 1 stick x celery – slice thinly at an angle
  • 25g x peanuts
  • 2 x spring onions – slice thinly at an angle
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 cup x parboiled brown rice
  • 4 cups x boiling water (for the brown rice)
  • 2 x carrots
  • 1½ tbsp x hoisin sauce
  • 1½ tbsp x dark soy sauce
  • 1½ tbsp x Sweet Thai Chilli Sauce
  • 1 x bell pepper – slice thinly & discard seeds
  • 200g x button mushrooms – slice thinly
  • 2 sticks x celery – slice thinly at an angle
  • 50g x peanuts
  • 4 x spring onions – slice thinly at an angle
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Brown rice: Place a saucepan on medium-high heat and add the boiling water (see quantity above for the brown rice) with a little salt. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Step 3

Carrots: Cut into matchsticks – peel and cut in half crossways. Slice each piece lengthways (5mm). Finally place each piece down flat and cut lengthways again into a matchstick – about 5mm wide.

Step 4

Sauce: In a bowl, mix together the hoisin, dark soy and Sweet Thai Chilli Sauce.

Step 5

Stir-fry: Place a large pan on high heat with a drizzle of olive oil and add the bell peppers, mushrooms, carrots and celery. Cook for 2 minutes, tossing it around in the pan. Then add HALF the sauce and cook for another minute.

Step 6

Serve the stir-fry with the rice mixed through with the REST of the sauce and top it with the peanuts and spring onions./p>



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