Vegetable, mango, and peanut stir-fry with rice

Ingredients for 4 servings:

• 1 bunch of spring onions
• 250 g mushrooms
• 1 bell pepper(s), red
• 1 mango(s)
• 2 garlic cloves
• 1 piece(s) ginger root
• 300 g basmati rice
• 100 g peanuts, salted and roasted
• 4 tbsp soy sauce
• 2 tbsp peanut butter
• 2 tbsp oil
• salt and pepper
• Sugar
• possibly chili

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian

Wash the spring onions and slice them. Clean the mushrooms and slice them. Wash the bell peppers, remove the stems and seeds, and cut them into strips. Peel the mango, remove the core, and cut them into thin strips. Peel the garlic and ginger and finely chop them. Cook the rice according to the package instructions. Heat the oil in a pan over high heat and fry the spring onions, mushrooms, bell peppers, garlic, and ginger for about 4 minutes. Add the mango and fry for another minute. Deglaze everything with soy sauce and about 100 ml of water. Stir in the peanut butter and simmer for about 3 minutes. Season to taste with salt, pepper, sugar, and chili powder, if desired. Divide the rice among the plates. Sprinkle with the roasted peanuts and serve. Approx. 600 kcal per serving.