We love good Sweet & Sour Style Veggies & Anise Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Water for the Rice
Ketjap Manis(ContainsGluten, Soya)
Long Grain Rice
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add the star anise and 0.25 tsp of salt. Stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Whilst the rice cooks, halve the peppers and discard the core and seeds. Chop into 2cm sized chunks. Halve, peel and chop the onion into 1cm chunks. Trim the spring onions then thinly slice. Peel and grate the garlic (or use a garlic press). Roughly chop the peanuts and set aside.
Heat a drizzle of oil in a large frying pan on a medium high heat.Once hot, add the sliced mushrooms and fry until golden stirring frequently, 3-4 mins. Remove to a bowl.Meanwhile, put the chopped peppers and brown onion in a large bowl and mix with the cornflour. In a small bowl mix together the ketjap manis, rice wine vinegar, garlic, ginger and water (see ingredients for amount).
Pop your empty frying pan back on medium high heat with a drizzle of oil. Add the floured peppers and onion to the pan. Fry until slightly charred and softened, 5-6 mins.Once softened add the mushrooms and pour in the sauce mixture.Stir together well. Simmer until thickened, 2-3 mins.
Once the sauce is nice and sticky, add the Chinese leaf, stir though until it wilted and piping hot, 2-3 mins. Taste and add salt and pepper if you feel it needs it.
Remove the star anise from your rice and fluff it up with a fork. Divide the rice between your plates, top with the sweet and sour veg. Sprinkle on the spring onion and chopped peanuts.Enjoy!