Vegetables are stir-fried in curry sauce.
Cook: 45 minutes
Servings: 2
Ingredients
Ingredients- Chinese cabbage – 120 g
- Spinach – 4 cups
- Asparagus – 8 pcs.
- Celery stalk (cut diagonally) – 3 stalks
- Bok choy salad – 120 g
- Peanut butter – 2 tbsp
- Green chili pepper (finely chopped) – 1 pc.
- Green onions (chopped) – 6 pcs.
- Green curry paste – 3 tbsp
- Brown sugar – 1 teaspoon
- Soy sauce – 3 tbsp
- Brown sugar – 1 teaspoon
- One lime juice
- Cooked rice for serving
Print Recipe
Pin Recipe Instructions
- In a wok or other large skillet, heat the peanut butter, add chili and green onions, and fry over high heat, stirring occasionally, for 1-2 minutes. Add curry paste and cook for another 2-3 minutes.
- Put the bok choy salad, torn into pieces, Chinese cabbage, spinach, chopped asparagus and celery into the pan, fry for 3-4 minutes.
- Add the soy sauce and lime juice to the pan and cook for about 30 seconds.
- Serve the curry vegetables with the steamed rice immediately.
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