When I bought a bunch of Coriander, I am the only one who eat it because my family members don’t eat Coriander. They are Coriander haters. I used a whole bunch, that was 80g, to cook this yummy stir-fry. I enjoyed it with freshly cooked Rice, but it is a perfect topping for Tofu, too. Celery leaves can be used instead of Coriander, and Sesame Seeds instead of Nuts.

Makes

1 Serving

Ingredients

80g Coriander Leaves & Stalks *finely chopped
1 small clove Garlic *finely chopped
1 teaspoon Sesame Oil *OR Oil of your choice
1/8 teaspoon Chilli Flakes *add more if you like
1 tablespoonful Roasted Peanuts OR Mixed Nuts *coarsely chopped
1/2 teaspoon Sugar
2 teaspoons Soy Sauce *reduce if you concern Salt intake
1 teaspoon Mirin
2 sachets (4-5g) Katsuobushi (Bonito Flakes)

Method
  1. Wash Coriander, trim off the roots, and chop up about 1cm in length. *Note: If the amount of Coriander you use is less than 80g, you need to reduce the amount of Soy Sauce.
  2. Heat Sesame Oil, Garlic and Chilli Flakes in a frying pan over medium heat. When aromatic, add Coriander, and stir until softened. It won’t take long.
  3. Add Sugar, Soy Sauce and Mirin, and stir well, then add Katsuobushi (Bonito Flakes) and chopped Nuts, and mix to combine.
  4. Enjoy it with freshly cooked Rice. This is a perfect topping for Tofu, too.