Ingredients
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Rice
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1 tsp Schezuan Pepper
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2 × 250 g packs cooked Brown Rice
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1 Lemon
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2 tbsp Sweet Chili Sauce
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2 large Egg
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Stir-Fry
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2 mixed-colour Bell Peppers
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1 bunch of Asparagus
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1 fresh Red Chili Pepper
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1 thumb-sized piece of Ginger
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2 cloves of Garlic
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Sesame Oil
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125 g Baby Corn
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1 bunch of fresh Coriander
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1 heaped tsp Corn Flour
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1 × 227 g tin Pineapple Juice
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1 tbsp runny Honey
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2 tbsp Sherry Vinegar
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200 g Bean Sprouts
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Salad
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2 Carrots
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200 g sugar Snap Peas
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1 bunch of fresh Mint
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1 Lime
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low-salt Soy Sauce
Directions
Steps
|
1
Done
|
Crumble the Schezuan pepper and rice into the frying pan and squeeze in the lemon juice, tossing regularly. Tear the seeds and stalks out of the peppers and slice into 2 cm chunks along with the trimmed asparagus. Finely chop the chilli, peeled ginger and garlic, then add to the wok with 2 tablespoons of oil. Add the peppers, asparagus and baby corn, tossing regularly. |
|
2
Done
|
Roughly slice the coriander stalks and add to the wok (reserving the leaves). Trim the carrots and coarsely grate in the processor. Swap to the fine slicer and run through the sugar snaps. Tip into a large bowl, rip off and toss through the top leafy half of the mint, then dress with the lime juice and 1 tablespoon of oil, and season to taste with soy sauce. |
|
3
Done
|
Toss the cornflour with the veg in the wok, followed by the pineapple and juice, honey, vinegar and beansprouts. Toss well and season to taste with soy sauce. Push the rice to one side of the pan, then pour the chilli sauce into the space and let it bubble. Crack in the eggs and stir, gradually pulling in the rice. Serve everything sprinkled with coriander leaves. |
