Coloured wok pan

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Halve the peppers, clean, wash and cut into thin strips. Peel and clean the carrots, cut them in half lengthwise and cut them diagonally into thin slices. Wash and clean mangetouts and spring onions and cut into very diagonally thin strips.

2. 2

   Wash, clean and halve the asparagus. Wash the pack of choi and remove the leaves from the stalk.

3. 3

   Prepare rice in boiling salted water according to package instructions. Heat 1 tsp. oil in a frying pan. Roast the cashew nuts in it while turning, take them out, let them cool down and chop them roughly. Wash the basil, shake dry and chop the leaves coarsely.

4. 4

   Peel and finely chop the ginger. Clean the chilli, cut lengthwise, wash and remove the seeds. Chop the pod finely.

5. 5

   Dab meat dry and cut into thin strips. Heat 2 tablespoons of oil in a frying pan in portions. Sauté the meat strips in them in portions. Season with salt and pepper and remove from the pan.

6. 6

   Heat 1 tablespoon of oil in a large frying pan. Fry the peppers, chillies and carrots for about 4 minutes. Remove the vegetables from the pan. Heat 2 tbsp. sesame oil in the same pan. Fry the mangetouts, asparagus and pak choi for about 3 minutes.

7. 7

   Add the rest of the vegetables, spring onions, ginger, soy and chilli sauce and season to taste with honey.

8. 8

   Add basil and meat to the vegetables. Mix well again and season to taste. Drain the rice. Arrange wok pan on plates and sprinkle with cashew nuts. Add rice.

Nutrition Facts

KCAL
530 kcal

CARBS
55 g

FATS
24 g

PROTEINS
23 g