Summer Chili Stir Fry with Seasoned Potatoes
1 teaspoon curry powder
1 teaspoon sweet basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper powder
1/4 teaspoon chili powder
1/4 teaspoon vegetable stock powder
1/2 cup breadcrumbs
2 large potatoes, peeled, diced, and boiled to soften - not to a mash (or try sweet potato for a lighter option)
1 tablespoon + 1 tablespoon vegetable oil
1 to 2 portabello mushrooms, chopped (a.k.a., field mushrooms)
2 cups cabbage, cut into thin ribbon strips
1 cup broccoli, chopped
1/2 cup carrots, peeled and diced
3/4 cup rice, prepared to package directions (I use long-grain brown rice)
Potatoes:1. Preheat oven to 350 degrees F. Coat shallow baking dish with vegetable oil or non-stick spray.
2. In a bowl (big enough to stir through the potatoes), combine curry powder, basil, salt, cayenne pepper, chili powder, and vegetable stock powder followed with breadcrumbs. Stir well. Stir in potatoes until they are seasoned. Lay the seasoned potatoes into the baking dish and place in oven to keep warm.
Stir Fry:3. Heat another tablespoon oil in another skillet. Add field mushrooms and cook for 2 to 3 minutes.
4. Heat 1 tablespoon oil in a large skillet over medium heat. Toss in cabbage. Cook for 2 to 3 minutes. Stir in broccoli, then stir in mushrooms. Leave to fry on medium heat for 2 to 3 minutes, then turn down to low. Add carrots and whatever seasoning you like. (I used a sprinkle of chilli powder, a large sprinkle of sweet basil, 1 teaspoon of curry powder and half a teaspoon of vegetable stock powder.)
Assembly:5. Dish rice onto plates and add stir fry on top. Remove the seasoned potatoes from the oven, place on the side and add a dab of chili sauce. (You can serve this accompanied by gerkin pickles, pineapple, tofu, etc.) Enjoy!
Source of recipe: Experimenting