Serves 2
1 tbsp vegetable oil
1/3 cup onion, finely chopped
1.5 cups assorted vegetables such as carrots, celery, cabbage, peas, etc cut into 1/4" dice
2 tsp soy sauce
1 tbsp Hakka chili past (see recipe below)
1 3/4 cup rice, cooked and cooled (about 1/2 cup uncooked rice)
1/2 tsp sesame oil
1 tsp rice vinegar
2 tbsp cilantro, roughly chopped
salt to taste
Heat 1/2 tbsp vegetable oil in a non-stick pan over medium heat. Add onion and cook until translucent. Add vegetables and a pinch of salt, cover and cook, stirring occasionally until fork-tender.
Add 1 tsp of hakka chili paste and 1 tsp soy sauce ad stir well. Remove vegetables from heat and pour into large mixing bowl.
Return pan to stove on medium-high heat, add 1/2 tbsp vegetable oil and sesame oil. Add 2 tsp hakka chili paste, 1 tsp soy sauce and rice vinegar and stir well to combine. Add rice and stir fry to coat with paste.
remove from heat, add vegetables. Add additional rice vinegar, salt and chili past to taste.
Just before serving, add cilantro and toss to combine.
Serve with Chili paneer.
Hakka Chili Paste (make in advance if possible, can also make a larger batch and freeze it) - makes 3 tbsp
1 tbsp dried chilies, soaked in 2 tbsp of boiling water for 30 minutes
1/2 tbsp vegetable oil
1 tsp garlic, minced
1/4 green onion, minced
1 tsp celery, minced
2 tsp tomato puree (passata)
2 tsp soy sauce
1/2 tsp rice vinegar
1/4 tsp ground black pepper
1/8 tsp Sichuan peppercorns
1/2 tsp sugar
Salt to taste
Using a spice grinder or mortal and pestle, grind chilies with their soaking water into a smooth paste. Set aside.
Heat oil in a small sauté pan over medium-high heat; add garlic celery and onions sauté until softened. Add remaining ingredients and cook, stirring occasionally until most of the liquid has evaporated and oil separates from rest of ingredients. Remove from heat and let cool.
Add cooled contents to mortar and pestle, blend to a paste.
Add salt of needed.