Description
Asian cuisine is very help to diversify long vegetarian menu. Prepare quick, include lots of healthy ingredients and the flavor is very full-bodied, refreshing and bright. Delicious recipe for fans of Asian cuisine, vegetarians and fast.
Ingredients
-
Figure
250 g
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Green onions
2 piece
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Carrots
1 piece
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Zucchini
1 piece
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Sprouts
200 g
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Salt
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Ginger
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Garlic
2 tooth
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Chili
0.5 piece
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Vegetable oil
2 Tbsp
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Coconut milk
400 ml
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Black pepper
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Curry
0.4 tsp
Cooking
Basmati rice boil in salted water for 20 mins, until tender.
While cooking the rice, prepare the vegetables. Green onions cut diagonally in pieces 1 sm Zucchini cut into thin slices. Carrots finely chop with a special grater for Korean carrot or that, as in the photo, fit. Sprouts (if canned) rinse and drain.
Garlic and ginger cut into thin slices, and chili pepper (0,5 PCs or 1, thrill) to clear of seeds and cut into very small cubes.
Heat in a wok or large frying pan oil and fry it for 1-2 min, stirring occasionally, ginger, garlic and chilli.
Add the carrots and continue to cook for another 2 min.
Add zucchini, green onions and sprouts. Fry all together for another 1-2 minutes.
Add the coconut milk.
Season with salt, pepper and curry powder. Allow to stew for 2-3 min.
In the end, add cooked rice. Or serve spicy vegetables with coconut sauce on the rice is ready.
This dish can also be used as a side dish with a chicken breast.
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