Asian stir-fry in coconut-mango sauce
30 min
Total Time
15 min
Cooking Time
15 min
Preperation Time
Ingredients
| 1 | Zucchini |
| 150 g | Baby corn |
| 1 | red bell pepper |
| 100 g | Sugar snap peas |
| 1 | red chili pepper |
| 50 g | Oyster mushrooms |
| 1 | red onion |
| 50 g | Water chestnuts (from a can) |
| 200 g | Wild rice mix |
| 2 tbsp | oil |
| 400 ml | Coconut milk |
| 3 tbsp | soy sauce |
| 3 tbsp | Mango puree |
| yellow curry paste | |
| Salt | |
| Freshly ground pepper | |
| 6 stalks | Coriander |
Instructions
Step 1 of 5:
Wash and dry all fresh vegetables. Trim the zucchini ends, halve lengthwise, and cut into diagonal slices. Halve the baby corn lengthwise, then halve the halves crosswise. Remove the stem and seeds from the bell pepper and cut into cubes. Trim the sugar snap peas and cut into diamonds. Remove the stem and seeds from the chili, halve lengthwise, and cut into fine strips. Clean the oyster mushrooms and pull them apart. Peel the onion and cut into fine slices. Drain the water chestnuts well and quarter them. Wash the cilantro, spin dry, and roughly chop with the stems.
Step 2 of 5:
Prepare the wild rice mix according to package directions and keep warm.
Step 3 of 5:
Heat the oil in a wok. First, stir-fry the zucchini, baby corn, oyster mushrooms, onions, and water chestnuts. After about 2 minutes, add the bell pepper, sugar snap peas, and chili and stir-fry for another 2 minutes.
Step 4 of 5:
Next, deglaze the vegetable mixture with coconut milk, then add soy sauce and mango puree. Bring to a boil, then stir in 1 teaspoon to 2 tablespoons of curry paste, depending on your desired level of spiciness. Season with salt and pepper.
Step 5 of 5:
Arrange the wild rice and vegetables with the coconut-mango sauce on a plate, sprinkle with cilantro, and serve.
