Thai Vegetable Stir-fry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 leek, small
- 1 red pepper (s)
- 10 mushrooms
- 200 g bean sprouts
- 150 ml coconut cream (coconut cream), unsweetened
- 1 stalk lemongrass
- salt and pepper
- ginger
- coriander
- cinnamon
- Chili powder
- 1 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Cut the tender meat of the lemongrass (at the bottom of the tuber) into very fine strips. Mix the coconut cream and the spices in a cup. Add the lemongrass strips and let stand for about 20 minutes.
- Clean and wash the vegetables and cut into bite-sized pieces (except for sprouts). Fry everything in a little oil in a hot pan or in a wok. Add the sprouts at the very end.
- When the vegetables are slightly brown, deglaze with the coconut-spice mixture and simmer for a few minutes over low heat until the sauce is nice and creamy, season to taste.
- Serve with rice or quinoa.
- If you are not a vegetarian and do not want to do without meat, you simply take a little less vegetables and fry the meat of your choice right at the beginning. Then continue to prepare the recipe according to the instructions.
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