Asian Stir-fried Vegetables with Rice
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cup basmati
- 1 onion (s), roughly chopped
- 200 g suar snap peas
- 4 carrot (s), sliced
- 4 red and yellow bell peppers, diced
- 300 g mushrooms, sliced
- soy sauce
- sesame oil
- salt and pepper
- 1 chilli pepper (s), red, optional
- N / A Sesame, toasted, optional
Print Recipe
Pin Recipe Instructions
- Cook the rice according to the instructions. Heat sesame oil in a pan or wok and sauté a coarsely chopped onion in it. Then add the snow peas, the sliced carrots and the diced peppers and cook with them. Finally add the sliced mushrooms and deglaze the vegetables with soy sauce. Steam until the vegetables still have a nice bite. Then season with ginger, salt and pepper. If you like it spicy, you can also add a chopped chilli pepper. Serve with the rice.
- Annotation:
- Of course, other vegetables can also be used, such as broccoli and zucchini. The whole thing becomes even more Asian by adding mung bean sprouts and also finely diced tofu goes well with it. If you like, you can also sprinkle some toasted sesame over the dish at the end.
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