← All recipes

🍽️ Wok Vegetables with Rice and Cashews

670 kcal · 30 min · 4 servings

Ingredients

• Limes 1 pc.
• Soy sauce 4 tbsp
• Peanut butter 4 tbsp
• Chili, ground pinch
• Sugar pinch
• Vinegar 1 tbsp
• Long-grain rice 300 g
• Salt pinch
• Broccoli 1 pc.
• Cilantro, fresh 20 g
• Garlic cloves 1 pc.
• Onions, yellow 1 pc.
• Spring onions 1 bunch
• Oil 3 tbsp
• Butter 1 tbsp
• Cashew nuts 4 tbsp

Instructions

1. 1. Squeeze the lime and pour the juice into a small bowl.
2. 2. Add soy sauce, peanut butter, chili powder, sugar, and vinegar to the bowl.
3. 3. Stir vigorously until the sauce is smooth and homogeneous.
4. 4. Put the rice and about 700 milliliters of salted water into a pot.
5. 5. Bring the water to a boil.
6. 6. Reduce the heat to medium and cook the rice for about 15 minutes.
7. 7. Fill a large pot with approx. 2 liters of salted water and bring it to a boil.
8. 8. Wash the broccoli thoroughly.
9. 9. Cut the broccoli into small, bite-sized florets.
10. 10. Add the florets to the boiling water.
11. 11. Cook the broccoli for about 2 minutes (this is called blanching).
12. 12. Pour the broccoli into a colander and let the water drain off.
13. 13. Rinse the broccoli briefly with cold water to cool it down.
14. 14. Let the broccoli drain well.
15. 15. Wash the coriander and shake it dry.
16. 16. Carefully pluck the coriander leaves from the stems.
17. 17. Peel the garlic.
18. 18. Slice the garlic into thin slices.
19. 19. Halve the onion and peel it.
20. 20. Cut the onion into quarters.
21. 21. Separate the onion layers from each other.
22. 22. Wash the spring onions and shake them dry.
23. 23. Cut the spring onions diagonally into pieces about 3 centimeters long.
24. 24. Heat the oil in a frying pan or wok over high heat.
25. 25. Add the onion pieces to the hot pan.
26. 26. Fry the onions for about 2 minutes.
27. 27. Add the garlic and spring onions.
28. 28. Fry everything for another 2 minutes.
29. 29. Add the blanched broccoli to the pan.
30. 30. Fry the vegetables while stirring constantly for about 3 minutes.
31. 31. Add the prepared sauce.
32. 32. Toss the pan briefly to distribute the sauce.
33. 33. Take the finished rice off the stove.
34. 34. Stir the butter into the rice.
35. 35. Place the rice on the plates.
36. 36. Serve the wok vegetables next to the rice.
37. 37. Sprinkle the dish with cashew nuts.
38. 38. Garnish it with the fresh coriander leaves.

Nutrition per serving

• kcal: 670
• Protein: 17 g · Fett/Fat: 36 g · Carbs: 66 g