CHINESE SPICY OIL RECIPES

Steps:

• Make the pepper flakes
• Prepare the oil
• Mix oil with pepper

Steps:

• 1. If you aren't using leftover cooked quinoa, first make the quinoa. Pour the water or stock into a large, wide pan, cover with a lid and bring to the boil. Add the quinoa and bring back up to the boil, then reduce the heat to medium, cover and simmer for about 17 minutes until all the liquid has been absorbed and the quinoa is tender. (If the quinoa has been soaked first, simmer for 15 minutes). Uncover, fluff the quinoa with a fork and set aside.

  2. In a large, wide frying pan, melt the oil over a medium-high heat and fry the white parts of the spring onions with the chilli flakes and garlic for 1 minute, stirring occasionally so they soften but don’t brown.

  3. Add the carrot and green beans and cook for 1 minute, then add the courgettes and red pepper and stir-fry for another minute.

  4. Stir in the cooked quinoa and the tamari, turn the heat up to high and cook for 2 minutes until the quinoa is heathed through and until it’s a little crispy on the bottom.

  5. Divide among bowls and top with the leftover green parts of the spring onions.

  6. Straight away, put the pan back on a low heat, add the oil and when the oil has melted, stir-fry the garlic for 30 seconds to soften but not brown. Take off the heat, add the chilli flakes, tamari, toasted sesame oil and five-spice powder, then tip the mix into a little bowl and let everyone help themselves. A little goes a long way!

  Use It Up: You can really fridge-and-freezer forage here to use up any veg that
  needs eating.

  Tip: Don’t worry too much about perfect dicing. The vegetables just need to be chopped to roughly the same size so that they cook evenly.