Wok Vegetables with Rice
Stir‑fried vegetables with rice is a recipe featuring fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g basmati rice
- Salt
- 2 yellow bell peppers
- 150 g sugar snap peas
- 150 g green asparagus
- 3 spring onions
- 2 cooked potatoes (from yesterday)
- 3 leaves Thai basil
- 2 leaves mint
- 2 tbsp soy oil
- 1 tsp green curry paste
- 200 ml coconut milk
- 1 tbsp soy sauce
Instructions
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1.
Wash the rice in a sieve under running water, then bring to a boil with double the amount of water and a pinch of salt in a pot; cover and simmer on very low heat for about 20 minutes until absorbed.
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2.
Wash, trim, quarter, seed, and remove white membranes from the bell peppers, then dice them. Wash the sugar snap peas and snap off the ends.
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3.
Wash the asparagus, peel the lower third, cut off the ends, and slice into pieces. Wash, trim, and finely chop the spring onions. Peel the potatoes and dice them as well. Wash the herbs, shake dry, and finely mince them.
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4.
Heat the oil in a wok and stir‑fry the vegetables until crisp. Stir in the green curry paste and coconut milk. Mix in the basil and mint, seasoning with salt or soy sauce to taste. Serve the rice topped with the wok vegetables.
