Asian Stir-fry Vegetables with Basmati Rice
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g pork medallions
- N / A soy sauce
- 125 g suar snap peas
- 1 medium carrot (s)
- 1 piece (s) ginger, approx. cm
- 200 ml vegetable stock
- 0.5 can ½ saffron
- turmeric
- paprika powder
- 75 g basmati rice
- some sesame oil for frying
- 1 dash white wine, drier
- salt and pepper
- coriander
Print Recipe
Pin Recipe Instructions
- Halve the pork medallions crosswise, then cut into thin strips, season with salt and marinate with enough soy sauce for at least 30 minutes.
- In the meantime, clean the snow peas and cut in half at an angle. Peel the carrot and slice it into oblong slices.
- Chop the ginger. Put together with 125 ml vegetable stock, saffron, turmeric and paprika powder in a tall container and puree with a hand blender. Pour the ginger broth over the basmati rice and let it soak in a closed pot according to the instructions on the packet. Pour in the broth if necessary.
- Fry the meanwhile marinated meat with a little sesame oil in a sufficiently large pan. First add the marinade, then the vegetables and fry briefly. Deglaze with a strong dash of white wine and the remaining vegetable stock. Season with salt, pepper and coriander and simmer for approx. 5 minutes.
- Note: We are slim eaters. If you have a bigger appetite, you will certainly prepare more rice first.
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