Welcome foodie friends to 2017!!!! What an exciting year for us both, well I would say 60% excited and 40% s*%#t scared 😅. The reason for this is that this is our FINAL year of our masters degree in dietetics! yippee. So between doing clinical placement, flying to Alice springs for community placement (Chloe only) and flying to Darwin for food service (Jessica only) we will be doing our best to keep producing our weird and wonderful recipes to keep you all we nourished but most importantly to keep you guys excited about food!
Right ok, so on that topic of food, here is one of our most loved creations. The stir fry that will knock your socks ( warning: high risk of death by chili 😉).
Ingredients.
1 tin of chickpeas ( whatever brand you prefer), rinse with cold water before use.
1 cup of cooked brown rice
1 bunch of Asian pak choy
4-5 brocoli florets
6 roughly chopped Swiss mushrooms
1 carrot
1/2 zucchini
1 large brown onion
3 tsp of chili powder ( obviously this can be changed for individual preferences)
1 tsp of sweet chili sauce
1/2 cup of vegetable stock
Sunflower oil
Salt
Pepper
Methods:
Step 0. Boil water in a pot for rice ( 1.5 cups of water for 1 cup rice). Once water has boiled put rice in pot. Cook for approx. 45min. Check after 45min, rice should be tender to tooth ( not crunchy).
Step 1. Cut carrots into coin pieces, roughly chop mushrooms, onions, zucchini and brocoli.
Step 2. Approx. 1 tbps oil in pan, heat up then fry off onions and mushrooms. Once they’re golden place the carrots, broccoli and zucchini in the pan. Cook for about 5-10min until carrots soften slightly.
Step 3. Add chili, salt and pepper ( to taste )
Step 4. Add rinsed chickpeas in pan. Mix well.
Step 5. Add stock. Then add pak choy on top.
Step 6. Place lid on pan and steam until pak choy wilts.
Step 7. Add sweet chili sauce on top. Mix well.
Step 8. Serve cooked rice then top with the chickpea toppings.
Step 9. Enjoy 😁
Xx Healthyrunnigtwins
Two Peas In A Pod 