Asian wok with colourful rice

Asian

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Recipe from: Katinka Ehret

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Category: Asian

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Published on: 22 October 2019

We simply love Asian cuisine, so the odd delicious wok recipe is a must in our repertoire!

If it is as colourful as possible, the wok can only be delicious and beneficial!

Here you can get an idea of a great combination of ingredients that harmonise perfectly and are simply delicious and excellent. Of course, you can also use your favourite vegetables here and look at what is available regionally and in season. This will make the whole thing a well-rounded affair.

Wholemeal rice doesn't taste good?

I wouldn't say that. There are also big differences in wholegrain rice, so feel free to try out different varieties.

And here's a tip if you'd like to get used to the flavour of the wholegrain version: simply mix the wholegrain rice with hulled ("light") rice and increase the proportion of wholegrain rice from meal to meal.

Because: It definitely makes sense to use the whole grain (for every grain) with the husk, because it contains all the great nutrients and fibres that provide us with good nutrition and also help to prevent our blood sugar levels from going on such an incredible merry-go-round...

Preparation time: approx. 60 min

Ingredients for 4-6 portions

1 cup wholegrain rice
1 cup red rice
4 cups vegetable stock (Recipe for vegetable stock paste)
Coconut oil
1 onion, peeled and diced
6 carrots, peeled and cut into strips
2 courgettes (green or yellow), washed and cut into slices/half moons
1 broccoli, washed and cut into bite-sized pieces
1 handful of runner beans, washed and cut into bite-sized pieces
250 g brown mushrooms, cleaned and quartered
1 red & yellow pepper, washed and cut into bite-sized pieces
½ White cabbage, cut into strips
1 jar of chickpeas, drained and rinsed
1 glass of mung beans, drained
1 tin of coconut milk
Wok spice mix (paprika, coriander, aniseed, ginger, cumin, chilli)
a few natural cashew nuts
some black sesame seeds

Preparation

Cook the rice with the vegetable stock according to the pack instructions. We always use double the amount of vegetable stock for one cup of rice, hence the 4 cups of vegetable stock stated above.

Heat a large wok, add the coconut oil and fry the onions in it. Fry the vegetables (except for the chickpeas and mung beans) one by one, placing them in a bowl each time, otherwise the wok will be too full and you won't be able to fry them properly.

When all the vegetables are fried, put everything back into the wok, add the chickpeas and mung beans, mix everything well, heat briefly and then deglaze with the coconut milk. Leave to simmer briefly.

Season with the spice mix and season to taste with salt and pepper.

Place the rice in nice bowls, add the vegetable wok and garnish with cashew nuts and black sesame seeds.

Savour this delicious Asian temptation 🙂

Your Katinka

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Categories: Asian