Chinese Fried Millet Recipe from The Tiny Vegan Kitchen
Millet, my new love. You can use pretty much any veggies that you like in this millet recipe so long as you use lots of garlic and lots of ginger.
The portobello mushrooms add a meaty texture and bite to the dish too. It’s even tasty cold the next day and there is zero effort involved in this quick stir fried dish. This versatile grain works as a great substitute for rice or cous cous.
– 4 portobello mushrooms, sliced into 1cms thick pieces
– 160g mixed mushrooms (chestnut work fine)
– 2 spring onions (scallions)
– 2 cloves of garlic, minced
– 1/2 thumb ginger, minced
– 2 cups cooked and cooled millet
– A mix veg (I used the following items below)
– 2 carrots, cut diagonally
– 125g baby corn, cut in half-length ways
– 150g asparagus, cut into 1 inch long piece with a little extra length on the spears
– Red chilli, to serve
– 1 tbsp sesame oil
– 1 tbsp tamari (or less, use your taste buds intuition)
1. Heat a little of the sesame oil to a pan before adding the portobello mushrooms. Cook for about 8 mins turning half way through.
2. Add a splash of tamari then remove and leave to the side.
3. Add another little bit of oil to the pan and add the remaining mushrooms. Once cooked add a splash of tamari and the rest of the veggies. Cook for a couple of minutes on a high heat, tossing the pan constantly. You want to cook the veggies until the colours are bright but also retaining their crunch. Remove from the pan.
4. Reduce the heat of the pan to low and add another small bit of oil, then add the garlic and the ginger.
5. Stir well and allow to cook for a couple of minutes, making sure the pan doesn’t get too hot as you don’t want to burn the garlic.
6. Add the scallions and a splash of tamari and toss, coating the scallions with the tamari. Cook for two minutes before adding the millet.
7. Toss the pan mixing the millet with the garlic, ginger and scallions.
8. When the millet is heated through return the veggies to the pan and mix well. You can add some more tamari at this point if you wish. Top with some red chilli for garnish and heat.
[su_note note_color=”#eeede9″]RECIPE BY THE TINY VEGAN KITCHEN [/su_note]
Tanya is a vegan food blogger who set up The Tiny Vegan Kitchen blog in 2015.
Since then she has expanded into hosting Supper Clubs and giving Cooking workshops from her home in Dublin.
Tanya’s recipes include vegan versions of her favourite wholesome foods and celebrate the array of ingredients that are available to us to create and enjoy delicious food.
She also loves a hearty meal and throughout her blog she calls on the cuisines of countries that she’s visited to provide the inspiration for some of her recipes.
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