Rice Vegetable Stir‑Fry

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 sugar snap peas
• 2 handful mung bean sprouts
• 80 g almonds
• 2 Garlic cloves
• 2 cm ginger
• 2 tbsp peanut oil
• 3 tbsp Soy sauce
• chili sauce (sweet‑spicy)

Instructions

1. 1.

   Bring the broth to a boil with a pinch of salt. Rinse amaranth and rice in a sieve, drain, add to the broth and simmer covered on low heat for 20–25 minutes until tender. Remove from heat and let steam uncovered.

2. 2.

   Wash, halve, trim and slice the bell peppers into strips. Clean the mushrooms and cut caps into slices. Wash, trim and halve the sugar snap peas. Rinse mung bean sprouts in a sieve and drain. Slice scallions into rings. Roughly chop almonds. Peel and finely mince ginger and garlic. In a hot wok with oil, stir‑fry the pepper strips for 2–3 minutes. Add shiitake and snap peas and cook another ~2 minutes. Combine the scallions with the drained amaranth mixture and half the almonds; sauté together for about 2 minutes until everything is cooked through. Season with soy sauce and chili sauce.

3. 3.

   Serve sprinkled with the remaining almonds.