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Prep 20 minutes
Total 30 minutes
Serves Serves 2 w leftovers
US | Metric
Ingredients
Stir fried chilli chickpeas
  • 2 cans chickpeas (drained)
  • 100 g enoki mushrooms (chopped)
  • 2 tbsps dou ban jiang (chilli bean sauce)
  • large thumb ginger (peeled and sliced)
  • 1 sprig spring onion (sliced)
  • 2 handfuls coriander (roughly chopped)
  • 2 tsps Chinese 5 spice
  • 1 tbsp rice vinegar
  • ½ cup water
Fried garlic Chinese broccoli
  • 4 cloves garlic (sliced)
  • 2 tsps light soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp oil for cooking (I used sunflower)
  • 1 tbsp water
  • Chinese Broccoli (sliced in half)
Rice (I boiled mine, but you can make yours in a cooker)
  • 1½ cups rice (I used a combination of brown and jasmine)
  • 3 cups water
  • 1 tsp oil (I used sunflower oil)
Spicy Stir Fried Chickpeas and Enoki with Chinese Broccoli Spicy Stir Fried Chickpeas and Enoki with Chinese Broccoli
Spicy Stir Fried Chickpeas and Enoki with Chinese Broccoli

Stir fried chickpeas with my go to spicy dou ban jiang (chilli bean sauce), fried with plenty of ginger and served with fried garlic Chinese broccoli and combination of brown and jasmine rice. Make a large enough batch and you can enjoy this delicious meal as leftovers the following day.


  1. Start by cooking the rice. Give it a wash to rid of surface starch. Put into a pot , add the water and bring to a boil. Boil for a few minutes. Drain 3/4 of the water, stir in the oil. Put the lid on and turn the heat to low and leave to cook until the water has evaporated. Give it a mix, add a bit more water, turn off the heat, put the lid on and leave to one side
  2. For the stir fried chickpeas, add the oil to a frying pan and fry the ginger, then add the spring onions. Fry for a minute, then add the chickpeas then the 5 spice, fry for a few minutes, then stir in the dou ban jiang, followed by the rice vinegar
  3. Add the water, bring to bubble then turn down the heat, and cook for a further few minutes until the water begins to evaporate. Stir in the coriander
  4. For the broccoli, add the oil to a pan, followed by the garlic, then the Chinese broccoli. Give it a quick fry. Add the rice vinegar and fry for a minute. Add the soy sauces, a touch of water and fry until the broccoli turns more green then serve
Spicy Stir Fried Chickpeas and Enoki with Chinese Broccoli

Stir fried chickpeas with my go to spicy dou ban jiang (chilli bean sauce), fried with plenty of ginger and served with fried garlic Chinese broccoli and combination of brown and jasmine rice. Make a large enough batch and you can enjoy this delicious meal as leftovers the following day.

favorite
print
rate
Prep 20 minutes
Total 30 minutes
Serves Serves 2 w leftovers
US | Metric
Ingredients
Stir fried chilli chickpeas
  • 2 cans chickpeas (drained)
  • 100 g enoki mushrooms (chopped)
  • 2 tbsps dou ban jiang (chilli bean sauce)
  • large thumb ginger (peeled and sliced)
  • 1 sprig spring onion (sliced)
  • 2 handfuls coriander (roughly chopped)
  • 2 tsps Chinese 5 spice
  • 1 tbsp rice vinegar
  • ½ cup water
Fried garlic Chinese broccoli
  • 4 cloves garlic (sliced)
  • 2 tsps light soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp oil for cooking (I used sunflower)
  • 1 tbsp water
  • Chinese Broccoli (sliced in half)
Rice (I boiled mine, but you can make yours in a cooker)
  • 1½ cups rice (I used a combination of brown and jasmine)
  • 3 cups water
  • 1 tsp oil (I used sunflower oil)
  1. Start by cooking the rice. Give it a wash to rid of surface starch. Put into a pot , add the water and bring to a boil. Boil for a few minutes. Drain 3/4 of the water, stir in the oil. Put the lid on and turn the heat to low and leave to cook until the water has evaporated. Give it a mix, add a bit more water, turn off the heat, put the lid on and leave to one side
  2. For the stir fried chickpeas, add the oil to a frying pan and fry the ginger, then add the spring onions. Fry for a minute, then add the chickpeas then the 5 spice, fry for a few minutes, then stir in the dou ban jiang, followed by the rice vinegar
  3. Add the water, bring to bubble then turn down the heat, and cook for a further few minutes until the water begins to evaporate. Stir in the coriander
  4. For the broccoli, add the oil to a pan, followed by the garlic, then the Chinese broccoli. Give it a quick fry. Add the rice vinegar and fry for a minute. Add the soy sauces, a touch of water and fry until the broccoli turns more green then serve