Chilli Stir-Fried

Chilli Stir-Fried


Oil for cooking
1 tsp. sesame oil
1 clove garlic, crushed
1 tsp. grated ginger
2 Jalapeno or Birdseye chillies, deseeded and finely sliced
4 spring onions, thinly sliced
1 carrot, peeled and thinly sliced
1 capsicum Californian Wonder, thinly sliced
2 bunches Chinese broccoli, chopped
200ml vegetable stock
Soy sauce to taste
Fresh coriander leaves, roughly chopped

Method Notes

Place wok over a high heat; add oils, garlic, ginger, chilli and spring onions sauté until fragrant. Add capsicum, carrot and stock. Cook for 2-3 minutes, add Chinese broccoli and cook for a further minute. Add soy sauce to taste. Garnish with freshly chopped coriander leaves.

Served with steamed rice or toss through hokkien noodles.