John Myers
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Asian Mixed Vegetables with Curry Rice
The perfect asian mixed vegetables with curry rice recipe with a picture and simple step-by-step instructions.
Vegetables:
- 200 g Sugar snap
- 2 Red pointed peppers
- 100 g Leek
- 1 Zucchini
- 1 Clove of garlic
- 200 g Bean sprouts
- 2 tbsp Toasted sesame oil
- 2 tbsp Sesame
- 2 tbsp Seasoned salt from my KB
- 2 tbsp Garlic pepper from my KB
- 2 tbsp Lemon juice
- 2 tbsp Soy sauce dark
- 2 tbsp Oyster sauce
- Telly cherry pepper
- 1 pinch Sugar
Curry rice:
- 2 cups Rice
- 4 cups Water
- 1 tbsp Salt
- 1 tbsp Curry
- 1 tsp Turmeric
Extra:
- 1 tsp Sesame
- Clean the sugar snap peas, trim the ends tightly, remove any threads and rinse with cold water. Blanch in salted water and a pinch of sugar for 2 minutes! Halve the peppers, clean, wash and cut into strips. Peel the leek a little, remove the roots and dry ends. Cut into rings, rinse with cold water. Clean and wash the zucchini and cut into sticks. Peel and finely grate the garlic.
- Sieve the soybean sprouts and rinse with cold water. Heat sesame oil in a pan / wok and fry the leek and paprika!
- Now add the zucchini and garlic to the bell pepper / leek / bean sprouts and fry briefly. Make some space in the middle of the pan / wok and fry the sesame seeds in it, then mix everything! Add seasoned salt, garlic pepper, lemon juice, soy sauce, oyster sauce and pepper.
- Put rice in a sieve and rinse with hot water. Then spread the vegetables with rice on plates and sprinkle with sesame seeds. Serve! 🙂
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