Summer stir-fry with egg-fried rice from River Cottage Veg: 200 Inspired Vegetable Recipes (page 286) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • Zosia on August 20, 2014

    This is a good basic recipe, though a little unusual for me with the aromatics added at the end of cooking but it worked. I made a few substitutions using gai lan, enoki mushrooms and edamame but the recipe is one that can easily be adapted to whatever you have on hand. I did wish it were a little saucier and I didn't like the mint with the other ingredients so would omit that. I served it with steamed brown rice as suggested in the headnotes.

  • twoyolks on June 18, 2012

    It wasn't entirely clear to me what a "green chili" was so I used a jalapeno. Almost no heat came through. After it was cooked, I stirred in 1/2 tsp chili-garlic paste which really improved it overall (both the heat and the sourness). In the future, I'd leave out the green chili and replace it with chili-garlic sauce.

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