Asian Stir Fry

Asian Stir Fry

Recipe Instructions

Step 1:

 

Prepare the rice in salted boiling water according to package directions. Wash and dice the red pepper. Wash the zucchini, cut in half lengthwise and slice at an angle into thin rings. Wash the sugar snap peas and cut the ends off at a diagonal, resulting in a diamond shape.||

Step 2:

 

Halve the baby corn lengthwise and then cut the pieces in half crosswise. Clean the oyster mushrooms and tear into medium-size pieces. Peel the onion and cut into fine slices. Quarter the water chestnuts.||

Step 3:

 

Halve the chilies lengthwise, remove the seeds and slice into rings. Heat the oil in a wok. First add the onion, corn, water chestnuts and oyster mushrooms. After approx. 2 minutes add the sugar snaps and pepper and fry for an additional 2 minutes.||

Step 4:

 

Pour in the coconut milk, soy sauce and mango puree. Bring the mixture back to a boil and stir in the curry paste. Season with salt and pepper to taste. Sprinkle with cilantro to serve.||