John Myers
Chinese Rice and Vegetable Pan – Vegan
The perfect chinese rice and vegetable pan – vegan recipe with a picture and simple step-by-step instructions.
- 2 bag Cooked natural rice, as a quick variant
- 2 tablespoon Oil
- 2 piece Garlic cloves, finely chopped
- 1 piece Chilli pepper; pitted, finely chopped
- 700 g Vegetables (carrots, leeks, peppers, baby corn, Chinese cabbage, soybean sprouts, corn)
- 100 ml Soy sauce
- 7 tablespoon Ketchup
- 1 teaspoon Ginger powder
- 4 tablespoon Cashew nuts, roasted
- — ERSATZWEISE —
- 4 tablespoon Peanuts, unsalted, roasted
- Prepare the natural rice according to the instructions on the package. Heat the oil in a pan. Add the finely chopped garlic and the finely chopped chilli pepper as well as the carrots, leek and bell pepper and sauté for about 5 minutes. Add the rest of the vegetables and sauté for about 1-2 minutes. Stir in the soy sauce, tomato ketchup and ginger powder and cook covered for a good 10 minutes. Fold in the cooked natural rice and sprinkle with the roasted cashew nuts or roasted peanuts.
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