Asian Fried Vegetables

50 min
- Preparation 20 min
- Resting 15 min
- Cooking 15 min

Recipe for WMF KITCHENminis Rice Cooker

Ingredients

4 People

250 g Mushrooms
250 g Sugar snap peas
1 Red bell pepper
1 Leek
2 Carrots
2 Garlic
1 Ginger (the size of a thumb)
0.5 bunch Coriander
250 g Basmati rice
3 tbsp. Sesame oil
2 tsp. Curry paste (red or yellow)
2 tsp. Cornflour
3 tbsp. Sesame seeds
2 tbsp. Lime juice
2 tbsp. Agave syrup
4 tbsp. Soy sauce
Pepper to taste

Preparation

Step 1

First, clean and chop the vegetables. Then peel the garlic, chop it finely, peel the ginger and chop it into small pieces. Wash and chop the coriander too.

g Mushrooms

g Sugar snap peas

Red bell pepper

Leek

Carrots

Garlic

Ginger (the size of a thumb)

bunch Coriander

Step 2

The next step is to cook the basmati rice in the WMF KITCHENminis Rice Cooker. Then heat the rapeseed oil in a wok. Fry the garlic and ginger in it for 2-3 minutes, then add the carrot sticks and leek rings and fry for a further 2-3 minutes. Finally, add the mushrooms, peppers and sugar snaps to the wok and stir-fry for 2 minutes. Add the curry paste and dissolve in the vegetables. Stir the cornflour into 200 ml lukewarm water until smooth and deglaze the vegetables with it. Then allow everything to simmer gently for about 3 minutes.

g Basmati rice

tbsp. Sesame oil

tsp. Curry paste (red or yellow)

tsp. Cornflour

Step 3

Now toast the sesame seeds in a pan without oil and set aside. Then season the vegetables with lime juice, agave syrup and soy sauce and season with pepper. Finally, drain the basmati rice, arrange it on plates and add the Asian vegetables. Sprinkle everything with toasted sesame seeds and coriander and serve. Optionally, you can also add pieces of chicken fillet or smoked tofu.

tbsp. Sesame seeds

tbsp. Lime juice

tbsp. Agave syrup

tbsp. Soy sauce

Pepper to taste