Fioretto® with chilli jam and Thai basil
- 500g Fioretto® Cauli Blossom
- 1/3 cup chilli jam paste
- 2 tbs water
- 1 tbs peanut oil
- 1 cup thai basil leaves
- Cut Fioretto® into florets leaving a stems long.
- Combine chilli jam paste and water together.
- Heat a wok over high heat until hot. Add oil to the hot wok. Wash the Fioretto®, leaving water clinging, add to the wok and stir-fry for 2 minutes. Add the chilli jam paste mixture and stir-fry for 3-4 minutes or until Fioretto® is tender. Scatter over the basil leaves and serve.