Scampi pan with vegetables in a wok

Ingredients for 4 servings:

• 800 g scampi, frozen
• 1 garlic clove(s)
• 1 chili pepper(s)
• 200 g sugar snap peas
• 250 g mushrooms, brown
• 1 bunch of spring onions
• 400 g broccoli florets
• 1 chili pepper(s)
• 1 garlic clove(s)
• 4 carrots
• 4 tbsp soy sauce, light
• 2 tbsp ketap manis
• 6 tbsp sesame oil
• 2 bags of wild rice mix (wild and basmati rice), 250 g

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

easy when the ingredients are cut

Thaw the scampi and stir-fry in a wok with the chili pepper and garlic clove in sesame oil, then add a little soy sauce. Set the scampi aside. Pre-cook the broccoli florets for 4 minutes. Add the rice and cook for 20 minutes. Chop the vegetables. Sauté the chili pepper and garlic clove in sesame oil, then add the spring onions and carrots, then the mushrooms and broccoli florets. Stir the scampi back in. Season everything with soy sauce and ketjap manis. Cut open the rice bags and pour the rice mixture into a bowl.