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Recipes

Hot Bean Stir Fry

Monday 4th October 2010 11:53 AM

A tasty easy to follow vegetarian recipe. This recipes serves 4-6.

Ingredients

2-3 tablespoons sunflower oil
1-2cm root ginger - peeled and grated
4-6 spring onions - trimmed and sliced
6-8 mangetout - thinly sliced
1 red pepper - de-seeded and sliced
1 head of pak choi - sliced thinly
100g canned sweetcorn niblets
1 x 410g canned kidney beans - rinsed and drained
300g long grain rice - cooked and cooled
1 teaspoon Tobasco sauce
2 tablespoons chopped fresh coriander

Equipment

tablespoon
large pan or wok
grater
chopping board
sharp knife
teaspoon
large slotted or perforated spoon
sieve
serving bowls

How to make it

1. Heat the oil in the pan. Add the spring onion, ginger, mangetout, red pepper and pak choi and fry briskly until slightly softened.

2. Add the corn and kidney beans and cook, stirring for 1-2 minutes. Add the rice and continue to cook until the rice is piping hot.

3. Sprinkle the rice and vegetable mixture with Tobasco and mix it in gently. Spoon the stir fry into the serving bowls.

4. Sprinkle with fresh coriander and serve immediately.

HOT TIPS Cook the rice on the day of making this dish. Cool the rice rapidly and refrigerate it until used. Do not reheat any leftover stir fry (see below).

Always refrigerate cooked rice and only store it for a maximum of 24 hours. Do not reheat stored cooked rice more than once because it can harbour harmful bacteria which may not be destroyed during reheating a second time.

Posted 11:53 AM | Permalink

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