Vegetables are stir-fried in curry sauce.

Cook: 45 minutes
Servings: 2

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

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Instructions

1. 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.
2. Put the bok choy salad, torn into pieces, Chinese cabbage, spinach, chopped asparagus and celery into the pan, fry for 3-4 minutes.
3. Add the soy sauce and lime juice to the pan and cook for about 30 seconds.
4. Serve the curry vegetables with the steamed rice immediately.