I have always loved asian food and cooking. I adore authentic thai food with lime, fresh chilli and lots of veg! The spice and the fresh flavours really are perfect for me and I have enjoyed experimenting a little in the past. At university, my go-to dinner was a simple stir fry, most likely covered in sweet-chilli sauce and possibly even a handful of grated cheese (strange I know but I was convinced that cheese made everything taste even better). A few weeks ago, I was treated to a delicious vegetable frenzy by housemate who served us the most comforting bowl of stir fried veggies. The secret ingredient was almond butter and it totally inspired me to create this recipe.
Ingredients (serves 2)
200g of mushrooms
2 peppers (I used one red, one yellow)
100g of beansproats
1 fresh red chilli
2 cloves of garlic
1 coffee cup of short grain brown rice
2 tbsp of almond butter
4 tbsp of olive oil
3 tsp of tamari
1 tsp of cumin
1 tsp of brown rice miso paste
Start by placing the rice in a pan with two parts water and the miso paste. Bring to the boil and allow to simmer until the water is fully absorbed. This usually takes about 20 minutes but check the packet as this can vary.
Finely slice the mushrooms, mushrooms and chilli. When the rice is about 10 minutes from cooked, place the oil in a large plan and add the cumin.
Crush the garlic in and stir nicely until the cumin begins to absorb the oil a little.
Add the peppers and mix around until coated lightly in the oil. After about 3-4 minutes, add the beansprouts, mushrooms and tamari. The mushrooms will begin to lightly brown and the beansproats and peppers will soften. At this point, add the almond butter and stir thoroughly so that it heats through and spreads evenly.
Serve with the rice and top with the chopped chilli.