A friend of mine gave me a bottle of indio bravo Salsa de Aji. It has a really nice heat without making your eyes pop out of your head. I used it to flavour the rice in this improvised dish made mostly with leftovers and harvest from the garden. The vibrant green snow peas are the result of Iris’ love and dedication to the allotment and this makes them taste that much better! The tomatoes and the Quorn were leftovers and the other ingredients are always present in my kitchen.
cherry tomatoes cut in halves
15g tomato paste
1 tablespoon of soy sauce
1 teaspoon of indio bravo salsa de Aji
1 pinch of ground cinnamon
1 teaspoon of dried basil leaves
1/2 teaspoon of toasted sesame oil
Cook or steam the rice. Stirfry the Quorn for a few minutes. Meanwile, mix the tomato paste, soy sauce, indio bravo, cinnamon, basil and sesame oil. Add the sauce to the Quorn and stirfry for a minute, then add the snow peas and stirfry for 3-4 minutes. Add the tomatoes and stirfry another minute. Drain the rice and stir it through the snow peas mixture.