If you like chilli, you will LOVE this dish 🙂 My culinary queen Ms Donna Hay managed to fire up my taste buds last night with this spectacular stirfry.
I made it with lamb as well as chicken. I am not a lover of lamb, unlike my Kiwi partner 🙂 so, I saved some of the chilli & bean mixture to add to my chicken.
DH makes it with beef…next time 🙂
Ingredients (serves 2)
300g x Meat of your choice, sliced
3 x long red chilli’s (seeds are optional for additional heat) thinly sliced
4 x cloves garlic, thinly sliced
75g (1/2 cup) x unsalted cashew nuts (half crushed, half left whole)
150g x green beans, trimmed
2 tbs vegetable oil for cooking
Sea salt & cracked pepper
1/2 cup basil leaves
1 cup x Jasmine rice to serve
Steam Jasmine rice.
Heat a fry pan or wok over a high heat.
Add oil, chillis & garlic to pan cook for approx 1-2 mins or until crispy. Remove from pan & set aside.
Sprinkle the meat with salt & pepper & add to the hot pan. Cook for 2 mins or until sealed.
Add beans & cashew nuts, cook for a further 3 minutes.
Add the chilli & garlic & toss to combine.
Place on serving plates & top with basil. Serve with steamed rice.
You can add soy sauce to cooked jasmine rice for additional flavour.
This dry style of stirfry has lots of big flavours of chilli & garlic, balanced by crisp green beans