Put two tablespoons of the oil from the peanut chilli oil bowl into the pan, add the chopped onion, turmeric and a quarter-teaspoon of salt, and cook, stirring often, for five minutes, until the onion starts to soften. Tip into a bowl, return the pan to the stove and turn down the heat to medium-high. Add the two lightly bashed garlic cloves, stir-fry for 30 seconds, just until lightly charred, then add the kale and three tablespoons of water, and cook, stirring constantly, over a high heat until the kale wilts and softens. ![]() Put the remaining two tablespoons of oil in a large frying pan on a high heat and, once it’s hot, add the broccoli and an eighth of a teaspoon of salt, and stir-fry for four minutes, until the broccoli is nicely charred and almost tender. Pour the oil and nuts into the doubanjiang mixture, stir to combine, then set aside. ![]() Put the peanuts and 60ml of the oil in a small pan on a medium heat for five minutes, stirring occasionally, until lightly browned and fragrant. Put the crushed garlic, cumin and doubanjiang in a small heatproof bowl. This works well on its own or with rice on the side.ģ garlic cloves, peeled, 1 finely crushed, and the other 2 bashed with the flat of a large knife ½ tsp cumin seeds 2 tsp doubanjiang 25g skin-on raw peanuts, lightly crushed in a mortar 90ml olive oil 250g purple sprouting broccoli, or Tenderstem, cut into 5cm-long pieces and thick stalks cut in half lengthways Fine sea salt and black pepper 60g kale, tough stems removed and discarded, the rest roughly chopped ½ onion, peeled and finely chopped (140g) ¼ tsp ground turmeric 280g extra-firm tofu, broken into roughly 3-4 cm pieces 2 tsp soy sauce ½ tsp toasted sesame oil Make more chilli peanut oil than you need for this: it’s great to have around to spoon over all sorts of roast veg, meat and fish, or even just on a couple of fried eggs. It’s super-salty, savoury and spicy, as well as brilliant at dialling the flavour all the way up to 10. ![]() Doubanjiang is a fermented chilli bean sauce from Sichuan.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |