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🍽️ Wok Vegetable with Rice

845 kcal · 30 min · 4 servings

Ingredients

• 200 g Basmati rice
• Salt
• 2 yellow bell peppers
• 150 g snow peas
• 150 g green asparagus
• 3 spring onions
• 2 boiled potatoes (from the day before)
• 3 leaves Thai basil
• 2 leaves mint
• 2 tbsp soybean oil
• 1 tsp green curry paste
• 200 ml coconut milk
• 1 tbsp soy sauce

Instructions

1. 1. Rinse the rice thoroughly in a sieve, then bring to a boil in a pot with double the amount of water and some salt. Then let it swell on low heat for about 20 minutes.
2. 2. Rinse the bell pepper, remove the seeds, quarter it, remove the inner white membranes, then cut into small cubes. Rinse the snow peas and break off the ends.
3. 3. Rinse the asparagus, peel the lower third, trim the ends and cut into pieces. Rinse the spring onions, clean them and chop finely. Peel the potatoes and cut them into small cubes as well. Rinse the herbs, shake off the water and chop finely.
4. 4. Heat the oil in a wok and stir-fry the vegetables until al dente. Stir in the green curry paste and the coconut milk. Add the basil and mint and season with salt or soy sauce. Serve the rice together with the wok vegetables.

Nutrition per serving

• kcal: 845
• Protein: 21 g · Fett/Fat: 34 g · Carbs: 112 g