Asian Stir-fry Vegetables with Rice and Salmon
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
For the vegetables:
- 150 g red pepper (s), diced
- 150 g bell pepper (s), yellow, diced
- 150 g carrot (s), cut into 5 mm thick slices
- 15 g mushrooms, dried (Black Funus), soaked for 60 minutes
- 1 onion (s), sliced
- 1 clove garlic, finely chopped
- 300 ml stock your choice
- 4 tablespoon soy sauce
- 1 teaspoon sambal oelek
- 0.5 teaspoon ½ Chinese spice, if available
- 1 tablespoon teriyaki sauce (teriyaki marinade)
- 1 tablespoon peanut oil for frying
Also:
- 0.5 teaspoon ½ salt for the rice
- 120 g basmati rice
- 300 g salmon, fresh, skinless
- 1 teaspoon rapeseed oil for frying
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Fry the prepared vegetables in 1 tablespoon of peanut oil for about 5 minutes while stirring. Deglaze with the broth. Add the remaining ingredients and simmer slowly over a low flame for about 15 minutes.
- At the same time, cook the rice in salted water. Salt and pepper the salmon. Heat 1 teaspoon rapeseed oil in a non-stick pan. Fry the salmon for about 5 minutes on each side. Then serve the rice with the vegetables and salmon.
- We`re not big eaters. With us this recipe is enough for 3 people.
- This recipe has about 300 Kcal per serving. LF30 = approx. 25%
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