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In the past few months I’ve fallen in love with Thai cuisine. Especially in the delicious vegetable stir-fries, which are served with a hearty sauce and fluffy rice. In this post I’ll show you how to prepare simple Asian vegetables with rice in a delicious peanut coconut sauce.
I love Asian vegetables and especially in this combination with a delicious peanut coconut sauce. The great thing about these Asian vegetables is the variety that is on the plate here. I use fresh mushrooms, zucchini, carrots, peppers and beans, all of which are roasted to a crisp. So the Asian vegetables get their bite later and you have a real taste experience on your plate.
The sauce simply consists of delicious coconut milk that is added directly to the vegetable pan and boiled. Then there is some peanut butter, which dissolves in the sauce and combines wonderfully with the Asian vegetables. I recommend a delicious basmati or jasmine rice with this.
If you are still in the mood for Asian recipes, take a look at mine Recipe collection around.
Nutritional information per serving:
Calories: 582 – Protein: 16g – Fat: 28g – Carbs: 68g
Asian-Vegetables in Peanut-Coconut Sauce with Rice
- 150g rice
- 1 bell bell pepper
- 1 zucchini
- 2 carrots
- 25g French beans
- 150g mushrooms
- 1 clove of garlic
- 1 can coconut milk
- 1 tbsp soy sauce
- 1 tbsp peanut butter
- salt, pepper
- oil for the pan.
- Step 1 Cut the vegetables into strips and fry them in a deep pan with a little oil until hot. Chop the garlic clove and add it. Sauté the vegetables for 5-10 minutes and then deglaze with a little soy sauce.
- Step 2 Cook the rice according to package instructions.
Add the coconut milk to the vegetables and bring to the boil briefly. Stir in the peanut butter. Season everything with salt and pepper and serve together with the rice.