Asian Sweet Pepper and Cashew Stir-Fry

Votes: 23
Rating: 3.3
Rate this recipe!

This simple and classic Asian stir-fry dish is full of vegetables with cashews as a nice filling topping. The dish can be done and on the table within 20 minutes!



300 gbrown rice
4 tbspoil
300 gleeks sliced (see image)
200 gcauliflower cut in florets
3 sweet pointed peppers cut into rings
250 gbean sprouts
4 tbspteriyaki sauce
125 gunsalted cashews roughly chopped
1 cucumber(s) (optional)
2 tbspsriracha sauce (optional)

instructions20 min

  1. 1

    Cook the brown rice according to the packaging

  2. 2

    Meanwhile, heat the oil in a wok pan and add the leeks, cauliflower florets and pepper rings. Set it to high heat and stir regularly. Add the bean sprouts after 5 minutes and stir well. Add the teriyaki sauce at the last minute. When it's done add salt and pepper to taste.

  3. 3

    Done! Serve the rice across 4 deep plates, pour the vegetables on top and sprinkle cashews to complete the dish.

Recipe notes

Tip: Use a cheese slicer to cut the cucumber into ribbons and serve them as extra vegetables with the rice. Use the sriracha sauce at the table.

Ingredientsbean sprouts, brown rice, cauliflower, cucumber(s), leek, oil, sriracha sauce, sweet pointed peppers, teriyaki sauce, unsalted cashews
Coursemain course
Special Dietsfree from celery, free from sesame, gluten-free, lupin-free, mustard-free, peanut-free, sulphite-free
Difficultylevel 1 (easy)
Cooking time15-30 minutes
Number ingredients5-10 ingredients
Tastesavory, sweet
Preparation methodfrying, stir-frying
Type of dishrice dish
Otherschild friendly, supermarket friendly

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