Quick Braised Veggies

Mei Willoughby

Mei's homemade Hot Dates Chilli Paste Quick Braised Veggies

Turn boring and blend flavour vegetables into a super delicious meal. A recipe that you can make it ahead and store in the refrigerator for a quick snack later on. Eat it hot as comfort food in mid-winter or serve it cold as a side at BBQ parties, or as a quick snack on a fajita wrap.


(Serves 4)


  • 1 tin of chick peas and 1 tin of butter beans, drained and run under cold tap
  • A bunch of cherry tomatoes, halved
  • Handful of chestnut mushrooms, quartered
  • 1 of each of small aubergine and courgette, thickly sliced
  • Mei’s Hot Dates Chilli Paste


  • Empty the tins of beans in a colander and run it under cold tap to rid of the salt and impurities.
  • Take a deep frying pan, heat 2 tbsp of cooking oil in medium-low heat, add in all vegetables, chick peas and butter beans.
  • Then stir-in 2 tbsp of Mei’s Hot Dates Chilli Paste and mix well. Add 50ml of water, cover with a lid and cook for 5 to 8 minutes.
  • When vegetables are nice and tender, season with salt and pepper.
  • Garnish with chopped flat leaf parsley, optional.
  • Serve it hot or cold with fajita wraps, on rice or as a salad with BBQ food.

Other sauces you might like to use as a dip: Mei’s Satay Sauce with Lemongrass, Mei’s Dan Dan Chilli Sauce, Mei’s Original Chilli Sauce, Mei’s Red Pepper Spread, Mei’s Chiu Chow Chilli Oil.

Mei's homemade Quick Braised Veggies Recipe Card          Mei's homemade Hot Dates Chilli Paste

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