W42 - Veggie: 25 min - Asian - use NID: Umami spice mix
with broccoli
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Ingredienten
125 gram
Kastanjechampignons
½ zakje(s)
Hello Umami
1 stuk(s)
Knoflookteen
5 gram
Gemberpuree
½ bosje(s)
Bosui
½ zakje(s)
Zoete Aziatische saus
(Bevat Soja, Tarwe)
5 ml
Sesamolie
(Bevat Sesamzaad)
115 gram
Spruiten
(Bevat Selderij)
5 gram
Verse koriander
(Kan bevatten Selderij)
10 gram
Ongezouten pinda's
(Bevat Pinda's Kan bevatten Noten, Sesamzaad)
75 gram
Basmatirijst
½ stuk(s)
Rode peper
Zelf toevoegen
1 el
Zonnebloemolie
½ tl
Suiker
½ el
Zwarte balsamicoazijn
1 el
[Zoutarme] sojasaus
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- Cut the mushroom into quarters.
- Heat a drizzle of sunflower oil in a wok pan or deep frying pan over medium-high heat and fry the mushrooms for 4 - 6 minutes.
- Meanwhile, cut the Brussels sprouts in half.
- Add the Brussels sprouts to the pan and continue frying for 6 - 8 minutes, until they start to brown.
Did you know...Brussels sprouts are high in vitamin C, iron (for healthy energy levels), vitamin E (for a strong immune system) and fibre (to keep your gut healthy).
- In the meantime, boil plenty of water in a pot or saucepan. Cook the rice for 10 minutes until done, then drain and set aside. Season with salt and pepper.
- Finely chop the scallions and separate the white part from the greens.
- Crush or mince the garlic. Deseed and finely chop the red chilli pepper.
- Add the white part of the scallions, garlic, red chilli pepper and umami spice mix to the pan and fry for 1 - 2 minutes.
- Deglaze with the balsamic vinegar.
- Add the ginger paste, sesame oil, soy sauce, sugar, and East-Asian-style sauce to the veggies and cook for 1 - 2 minutes, stirring regularly (see Tip).
- Roughly chop the coriander.
Tip: If you'd like the stir-fry to be spicier, add sambal as preferred (if you have it).
- Serve the rice in bowls or deep plates and top with the vegetables.
- Garnish with the green part of the scallions, coriander and peanuts.
