Asian Sweet Pepper and Cashew Stir-Fry
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 g||brown rice|
|300 g||leeks sliced (see image)|
|200 g||cauliflower cut in florets|
|3||sweet pointed peppers cut into rings|
|250 g||bean sprouts|
|4 tbsp||teriyaki sauce|
|125 g||unsalted cashews roughly chopped|
|2 tbsp||sriracha sauce (optional)|
Cook the brown rice according to the packaging
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.
Done! Serve the rice across 4 deep plates, pour the vegetables on top and sprinkle cashews to complete the dish.
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.
|Ingredients||bean sprouts, brown rice, cauliflower, cucumber(s), leek, oil, sriracha sauce, sweet pointed peppers, teriyaki sauce, unsalted cashews|
|Special Diets||free from celery, free from sesame, gluten-free, lupin-free, mustard-free, peanut-free, sulphite-free|
|Difficulty||level 1 (easy)|
|Cooking time||15-30 minutes|
|Number ingredients||5-10 ingredients|
|Preparation method||frying, stir-frying|
|Type of dish||rice dish|
|Others||child friendly, supermarket friendly|