Chilli jam is here to spice up your weeknights
2 bunches broccolini
2 tblsps Thai chilli jam stir-in paste
¼ cup vegetarian oyster sauce
250g packet microwave brown rice
¼ cup vegetable oil
300g organic chickpea & linseed tempeh, cut into 1.5cm cubes
2 small carrots, peeled, thinly sliced diagonally
200g green beans, trimmed, halved
Trim broccolini. Cut in half crossways.
Combine stir-in paste and sauce with ¹∕³ cup water in a small jug. Set aside.
Microwave rice according to packet directions. Place in a bowl. Separate grains.
Heat 1 tblsp of the oil in a large, non-stick wok over a medium to high heat. Add tempeh in two batches, adding another 1 tblsp of oil with second batch. Stir-fry for about 2 to 3 minutes or until browned. Remove tempeh from wok.
Add remaining oil to wok over medium to high heat. Add broccolini and carrots. Stir-fry for about 2 minutes or until beginning to colour. Add beans. Stir-fry for a further 2 minutes or until tender.
Return tempeh to wok with sauce mixture and rice. Stir-fry for about 2 minutes or until heated through. Serve.