chilli ginger veggies with rice recipe

Good for when you need a dose of vitamins and to use up some veg in the fridge.

I tried to make some pappadams to go with this, you know those small ones you can get at the supermarket, but this first ever attempt was, sadly, a total fail. First one under the grill quickly burnt black, tried two in oil in a frypan yet both didn’t expand as expected (still tasted kind of ok though!). Any tips on successful pappadams creation would be much appreciated as I lurve them.

This recipe serves one.


  • half a large carrot, sliced into thin 1 inch sticks
  • a chunk of sweet potato, sliced into thin 1 inch sticks
  • 3 or 4 large broccoli florets, cut into smaller florets
  • 3 or 4 large button mushrooms, sliced into chunks
  • 6 snow peas, sliced
  • oil for frying
  • enough rice for one person (3 and a half handfuls works for me)

For the sauce:

  • 2 tsp crushed ginger (from a jar)
  • 1 to 2 tsp chilli paste (I found 2 tsp was well hot enough)
  • 1 and a half tbsp tamari (or soy sauce)
  • 2 tsp honey
  • water


For the sauce, mix together the ginger, chilli paste, tamari and honey in a measuring jug then add enough water to make 150ml, stir together well.

You should be able to cook this while the rice is cooking. In a frypan that has a lid, stirfry the mushrooms, carrots and sweet potato for a few minutes, until the mushrooms start to colour. Add the broccoli, cook for a minute (for chrunchier broccoli wait to add till the last few minutes of cooking instead).

Add the sauce, bring to the boil, reduce the heat, cover with the lid. Simmer for about 3 or 4 minutes, stirring occasionally, until the carrots and sweet potato are soft. Add extra water if necessary, or take the lid off if necessary towards the end to help the sauce reduce. Add the snow peas, cook one more minute. Serve immediately with the cooked rice.


1 Response to “chilli ginger veggies with rice recipe”

  1. 1 frugalfeeding January 13, 2012 at 10:44 am

    Now that’s proper and healthy comfort food 😀

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