← All recipes

🍽️ Vegetable Wok with Rice and Amaranth

534 kcal · 30 min · 4 servings

Ingredients

• 500 ml vegetable broth
• salt
• 150 g amaranth
• 150 g basmati rice
• 2 bell peppers (red and yellow)
• 150 g shiitake mushrooms
• 150 g snow peas
• 2 handfuls mung bean sprouts
• 80 g almonds
• 2 garlic cloves
• 2 cm ginger
• 2 tbsp peanut oil
• 3 tbsp soy sauce
• chili sauce (sweet and spicy)

Instructions

1. 1. Pour the broth into a pot and add a pinch of salt.
2. 2. Bring the broth to a boil.
3. 3. Rinse the amaranth and rice in a sieve under running water.
4. 4. Let the grains drain well.
5. 5. Add the drained grains to the hot broth.
6. 6. Cover the pot with a lid.
7. 7. Simmer the dish gently over low heat for 20 to 25 minutes.
8. 8. Turn off the heat.
9. 9. Let the dish steam with the lid off.
10. 10. Wash the peppers.
11. 11. Halve the peppers and remove the core.
12. 12. Cut the peppers into thin strips.
13. 13. Clean the mushrooms.
14. 14. Slice the mushrooms.
15. 15. Wash the snow peas.
16. 16. Remove the ends and strings of the snow peas.
17. 17. Halve the snow peas.
18. 18. Rinse the sprouts in a sieve.
19. 19. Drain the sprouts.
20. 20. Wash the spring onions.
21. 21. Remove the dry ends of the spring onions.
22. 22. Slice the spring onions into rings.
23. 23. Coarsely chop the almonds.
24. 24. Peel the ginger.
25. 25. Peel the garlic clove.
26. 26. Finely chop the ginger and garlic.
27. 27. Heat oil in a wok.
28. 28. Fry the pepper strips, ginger, and garlic in the hot oil, stirring, for 2 to 3 minutes.
29. 29. Add the shiitake mushrooms and snow peas.
30. 30. Fry the vegetables for another 2 minutes.
31. 31. Add the spring onions.
32. 32. Add the cooked amaranth-rice mixture.
33. 33. Mix all ingredients well together.
34. 34. Sprinkle the finished dish with the remaining almonds.
35. 35. Serve the dish.

Nutrition per serving

• kcal: 534
• Protein: 19 g · Fett/Fat: 20 g · Carbs: 70 g