Food Love Stories
- Cook 250g long grain white rice, drain and cool. Spreading it across a plate will cool it faster
- Crush 4 teaspoons unsalted peanuts in a pestle and mortar. Deseed and finely slice 1 red pepper
- Peel and finely chop 1 garlic clove and 4cm of ginger (ginger can be grated)
- Trim and/or peel 2 carrots, 1 quarter red onion, 1 quarter cabbage and half broccoli head
- Coarsely grate this veg, leaving some small broccoli florets whole
- Remove any skin from 200g cooked chicken thighs and slice it thinly, then shred the chicken meat
- Put a large non-stick frying pan or wok on a high heat with ½ a tablespoon of oil
- Stir-fry no more than 2 portions at a time, so there’s enough room to move things around the pan
- Sprinkle in half the garlic, ginger, chicken and skin, and stir-fry until it’s all really crispy
- Stir in half of the prepped veg, 75g mangetout and 80g raw, peeled prawns
- Toss well for a couple of minutes, until the prawns are pink and cooked through
- Add half the cooled rice and 1 tablespoon hoisin sauce
- Stir-fry for a few minutes, until the rice is hot through, then season to perfection
- Serve on 2 plates, sprinkle over half the nuts and 2 lucky people can tuck in right away
- Cook the remaining portions as before.
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Jamie's 'home school dinner' stir fry
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