Vegetable Stir-fry Thai Style with White Asparagus
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onions)
- 500 g asparaus, white
- 250 g mushrooms
- 2 medium bell pepper (s), red
- 1 jar bamboo shoot (s)
- 1 glass mung bean seedlings, possibly fresh ones
- soy sauce
- Teriyaki sauce
- 5 cm ginger root
- 2 cloves garlic)
- 1 stick lemongrass
- Chili powder, to taste
- 200 ml coconut milk
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and clean the other vegetables. Cut the onions into half rings and cut the asparagus, bell pepper and mushrooms into bite-sized pieces. Finely chop the ginger and garlic and cut the lemongrass into large pieces (so that you can fish it out later).
- Heat a little vegetable oil in a pan or wok and sear the cut vegetables in it. If you use fresh sprouts, add them later at the end. Add the garlic, ginger, lemongrass and the other spices and fry with hot.
- Turn the temperature down a little and now deglaze with teriyaki sauce and soy sauce, depending on how salty or sweet you like it. Then add the drained sprouts and the bamboo from the jar. Add the coconut milk and briefly bring to the boil again. The vegetables should be firm to the bite.
- Instead of fresh ginger and lemongrass, you can also use a slightly heaped teaspoon of powder and, of course, fresh chili peppers instead of the chili powder.
- In addition to soy and teriyaki sauce, non-vegetarians can also add a few dashes of fish sauce.
- Basmati rice or another fragrant rice tastes good with stir-fried vegetables.
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