Adapted from a recipe I made a year ago from a food club online, this is so good and very easy to make, worth the little bit of extra effort and worth the trip to the Asian Market for some ingredients because I will make this again and again!
Feel free to substitute the chicken with beef or prawns!
I can’t find a Syn value for the hot bean paste online so for now until I figure it out I am allowing 2 syns per tablespoon, similar to korma or a rogan josh curry paste.
2 chicken fillets, diced
1 small red onion, sliced
1/2 red pepper, sliced
1 bunch asparagus, sliced (optional)
1 tablespoon Sichuan Peppercorns, roughly ground (these are not essential, but they do really add to the flavour)
1 tablespoon Hot bean sauce (get this at the Asian Market) (2 syns)
2 tablespoons light soy sauce
1 tablespoon sweetener
1 tablespoon vinegar
2 cups cooked basmati rice
1 bunch spring onions, sliced
1/2 red or yellow pepper, chopped
2 eggs lightly beaten with
2 tablespoons soy sauce
– in a bowl, mix the hot bean sauce, sweetener, soy and vinegar together and leave aside
– spray a wok or pan with low calorie oil and cook the chicken (or meat of choice) and set aside
– get the pan really hot and stir fry the veg
– add the hot bean sauce mix and half a cup of water and bring to the boil, add your cooked meat and Sichuan peppers.
– simmer for 2/3 mins
(Make this before you do the stir fry and keep warm)
Heat a pan or wok, lightly fry the spring onion and pepper for a few minutes, push to one side of the pan then scramble the egg and soy mix, break up with the spoon and quickly add the cooked rice, mix it all up well and fry for a couple of minutes. Turn off the heat and cover while you do the stir fry.
Serve the stir fry and rice sprinkled with some chopped green spring onion (reserve the green ends while chopping the white part)