By Devi Poojari
Barley is not just a healthy swap for regular rice but also perfect to eat for the summers. Make this quick and easy recipe and swap between your vegetarian or meat protein of choice.
1 cup barley, cooked 1.5 tablespoons peanut oil ¼ cup moong sprouts ¼ cup beans, chopped ½ carrot, chopped 1 star anise 1 onion, chopped 5 cloves garlic, minced 1-inch piece ginger, minced 5-6 mushrooms, diced ¼ cup chicken, shredded 1 teaspoon red chilli flakes 2 teaspoons soy sauce 1 teaspoon vinegar 1 teaspoon black pepper powder Salt, to taste
Heat the oil in a pan and add the star anise to let it bloom.
Add the ginger-garlic, onions and carrots and fry for 3-4 minutes on a medium heat.
Add the beans, mushrooms and moong sprouts and toss everything for a couple of minutes before adding in the chicken.
Add the red chilli flakes, vinegar, soy sauce, black pepper powder and season with salt.
Add the cooked barley and combine thoroughly.
Sprinkle a teaspoon or two of water and let it steam for a couple of minutes. Serve hot with a fried egg on top.