25 Minutes




Taken From: 

Super Fast Food


  • 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.