Spring Onion and Ginger Stir-fry –

Ingredients

• 160g jasmine rice, dry
• 250g chicken mince
• ½ tbsp garlic infused olive oil
• 4 spring onions
• 1 heaped tbsp chopped ginger
• 1 red chilli
• 1 red pepper
• 4 babycorn
• 1.5 tbsp tamari
• 1 tbsp rice wine vinegar
• 1 tbsp mirin
• 5oz jasmine rice, dry
• 8oz chicken mince
• Step 1 Cook the jasmine rice as per the packet the instructions
• Step 2 Heat the oil in the wok on a medium heat
• Step 3 Add the mince, stir-frying for 4-5 minutes until browned
• Step 4 Thinly slice 3 of the spring onions, baby corn and chilli
• Step 5 Chop the pepper into strips and add the the pan along with the spring onions, ginger, babycorn and chilli
• Step 6 Stir-fry for a further 3 minutes
• Step 7 Add the tamari, rice wine vinegar and mirin
• Step 8 Stir-fry for a further few minutes
• Step 9 Serve over the jasmine rice, sprinkled with slices of the remaining spring onion