Wok Vegetables with Peanut Sauce and Scampi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g basmati rice or Thai rice
- 1 pack scampi, TK
- 3 clove (s) garlic, chopped
- 1 large onion (s), cut into eight
- 2 bell peppers, red and yellow
- 2 carrot (s)
- 3 handfuls green beans
- 0.5 ½ head broccoli, cut into florets
- 200 ml coconut milk
- 200 ml poultry broth
- 1 tablespoon fish sauce
- 3 tablespoon soy sauce, light
- 1 teaspoon, heaped turmeric
- some chili powder
- 1 tablespoon Thai curry powder
- 2 tablespoon peanut butter, crunchy
- some cornstarch
- some oil
Print Recipe
Pin Recipe Instructions
- Cook the rice in salted water for about 7 - 8 minutes, then drain, rinse with cold water, set aside and keep warm.
- Devein the thawed scampi and rinse thoroughly. Boil the beans and broccoli florets in salted water for 5 minutes, rinse with cold water and set aside.
- Heat the oil in a wok and fry the sliced carrots with the eighthed onion and half of the chopped garlic. After 2 minutes add the peppers cut into pieces and deglaze with the fish and soy sauce.
- Briefly fry the scampi and the remaining garlic in a pan with a little oil.
- Add coconut milk, peanut butter and broth to the wok and season with the spices. Now the scampi come out of the pan with oil or leaked liquid. Bring everything to the boil and thicken with a little cornstarch (about 1 tablespoon in a little cold water). At the very end, carefully fold in the beans and broccoli florets and just let them get hot.
- Serve with the rice.
- Also tastes great with poultry. The vegetables can of course also be varied. Snow peas, sprouts etc. also fit.
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