Ingredients
- 2 Red Chillis
- 2 Cloves of Garlic
- 20g Raw Ginger
- ½ Red Bell Pepper
- 2 Spring Onions
- 1 Pak Choi
- 4 Shitake Mushrooms
- 10g Fresh Coriander
- 1 tbsp Coconut Oil
- 600ml Boiling Water
- 1 Pinch of Himalayan Rock Salt
How To Make
1. Prepare: Preheat the oven to 160° (320°F/ Gas mark 3). Cut the chilli's in half lengthways remove the seeds, slice thinly and place half onto a baking tray. Peel the garlic and ginger. Remove the seeds from the red bell pepper / capsicum. Remove the ends and outer skin from the spring onions / scallions, red bell pepper / capsicum, bok choi and the mushrooms. Remove the leaves and discard the stems from the coriander.
2. Cook: Put the chilli's (on a baking tray) in the oven and cook for 2 minutes. Place the coconut oil in a pan and warm over a medium heat. Add the remaining chilli, garlic, ginger, spring onions / scallions, red bell pepper / capsicum and mushrooms and cook for 5 minutes, stirring intermittently. Add the water and salt, reduce the heat and allow o simmer for 10 minutes, add the bok choi and coriander and simmer for a further 5 minutes.
3. Serve Pour into your bowl of choice and sprinkle with the crispy chilli flakes.
