Project Description

chili soy

Full Recipe in Details

  • 1/4 cup rice wine vinegar (or apple cider vinegar)

  • 2 tablespoons sesame oil (canola/veg oil is also ok)

  • 1/4 cup brown sugar

  • 1/4 cup soy sauce

  • 200g Small Mushrooms (optional)

  • 1 long red chilli, finely chopped (leave seeds out and use only flesh of ½ chilli for family friendly version)

  • 3 local garlic cloves, crushed

  • 250g Eggplants

  • 200g Zucchini

  • 2 Small Capsicum

  • 400g beef rump steak, trimmed (pork and chicken also work well)

  • 1 fresh Spring Onion bunch, thinly sliced

  • 100g dried rice or wheat noodles

  • 1 bunch Pak choy, trimmed, halved lengthways

  • 1 Bunch Chinese Broccoli, trimmed, halved lengthways

  • 1/2 teaspoon sesame seeds, toasted

  • Fresh coriander stem and leaves

  • Long red chilli, sliced, extra, to serve for those who like more heat!

  • Heat oven to 180 degrees. On a lightly floured surface, roll out the dough into two 4mm thick circles to a diameter slightly larger than that of your baking dish. Press one pastry circle into the pie dish. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.

  • In a large bowl, combine fruit, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon into pie pan. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar and/or cinnamon if you like.

  • Bake until crust is brown and juices are bubbling, about 1 hour. Let cool slightly before serving. You can also par cook the fruit mixture in a pan prior to adding to the pie, which will reduce the baking time to between 30 and 45 min. 


Thanks to Martha Stewart for the recipe

Have a super week ahead and enjoy eating well and staying healthy!

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