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🍽️ Mango-Peanut Stir-Fry with Rice

590 kcal · 30 min · 4 servings

Ingredients

• spring onions 1 bunch
• mushrooms, white 250 g
• bell pepper, green 1 pc.
• snow peas 200 g
• mango 1 pc.
• garlic cloves 1 pc.
• ginger, fresh 10 g
• basmati rice 300 g
• salt pinch
• peanuts, roasted and salted 50 g
• oil 3 tbsp
• soy sauce 4 tbsp
• peanut butter 2 tbsp
• pepper, black ground pinch
• sugar pinch
• chili, ground pinch

Instructions

1. 1. Thoroughly wash the spring onions, dry them, trim the roots, and slice the green and white parts into rings at an angle, separately. If needed, wipe the mushrooms with a kitchen towel and slice them. Wash the bell pepper, halve it, remove the stem and seeds, and cut it into strips.
2. 2. Wash the sugar snap peas and cut them diagonally in half. Peel the mango, cut the flesh away from the pit, and slice it thinly. Peel and finely chop the garlic and ginger.
3. 3. In a pot, bring the rice to a boil with approximately 700 ml of salted water. Cover and cook for about 10 minutes over medium heat. Coarsely chop the peanuts.
4. 4. Heat the oil in a pan over high heat and sauté the white spring onions, mushrooms, bell pepper, garlic, and ginger for about 4 minutes. Add the mango and sugar snap peas and sauté for another minute.
5. 5. Deglaze everything with soy sauce and about 100 ml of water. Stir in the peanut butter, add the green spring onions, and let it simmer for about 3 minutes. Season with salt, pepper, sugar, and chili. Serve on plates, sprinkle with peanuts, and enjoy your meal!

Nutrition per serving

• kcal: 590
• Protein: 18 g · Fett/Fat: 22 g · Carbs: 86 g