John Myers
Ingredients for 4 servings:
- 2 cups Basmati
- 1 onion(s), roughly chopped
- 200 g sugar snap peas
- 4 carrots, sliced
- 4 bell peppers, red and yellow, diced
- 300 g mushrooms, sliced
- Soy sauce
- sesame oil
- salt and pepper
- 1 chili pepper(s), red, optional
- e.g. roasted sesame seeds, optional
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
quick, easy, delicious, healthy, vegetarian, vegan
Cook the rice according to the instructions. Heat sesame oil in a pan or wok and sauté a roughly chopped onion. Then add the snow peas, sliced carrots, and diced bell peppers and sauté. Finally, add the sliced mushrooms and deglaze the vegetables with soy sauce. Sauté until the vegetables still have a nice bite. Season with ginger, salt, and pepper. If you like it spicy, add a finely chopped chili pepper. Serve with the rice. Note: Other vegetables can of course be used, such as broccoli and zucchini. For an even more Asian feel, add mung bean sprouts, and finely diced tofu also goes well with it. If you like, you can also sprinkle some toasted sesame seeds over the dish at the end.
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