Stir-fried vegetables in spicy soy sauce with two types of wholegrain rice

Ingredients for 4 servings:

• 300 g brown rice, red
• 100 g basmati rice (wholemeal basmati rice)
• 1 tsp sea salt
• 850 ml water
• 5 tbsp kebab manis
• 5 tbsp Soy sauce (Shoyu Soy sauce)
• Water, cold, approx. 150 ml
• 2 tbsp acacia honey
• ½ tsp chili powder
• 2 tbsp cornstarch
• 1 m.-large broccoli
• 1 large bell pepper(s), red
• 600 g mushrooms, brown
• 1 bunch of spring onions
• 2 large garlic cloves
• e.g. peanut oil or sesame oil for frying
• 8 tbsp cashew nuts for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegetarian, variable as desired

First, mix the two types of wholegrain rice. Bring to a boil with the water and 1 teaspoon of sea salt, then simmer on low heat for about 40 minutes to simmer. Meanwhile, wash or trim the vegetables and prepare them if necessary. Finely slice the spring onions. Slice or half-slice the zucchini depending on their thickness. Halve or quarter the mushrooms depending on their size. Cut the bell pepper into thin strips. While cold, mix the ingredients for the sauce together until the honey and cornstarch have dissolved. Set the sauce aside. In a non-stick pan, roast the cashews without oil, stirring constantly, and set aside. Then fry the vegetables one after the other. Remove from the pan and keep warm, e.g. on a plate covered with a pan lid. The vegetables should still have a lot of bite. Depending on the vegetables you are frying, you can also fry without oil in a well-coated pan. This works, for example, in a non-stick pan. This works well with zucchini and peppers, for example. However, you have to be there the whole time to turn them at the right moment. For the mushrooms and broccoli, I use a little oil, even despite the coating. Add a little more sesame oil to the pan and briefly sauté the spring onions and garlic, then add the prepared sauce. Bring everything to a boil to thicken the sauce. Stir in the cooked vegetables and heat through again. If desired, season the vegetables with honey and chili to taste. Sprinkle the cashews over the vegetables and serve with the brown rice. Notes and tips: If you want to make this recipe vegan, swap the honey for agave syrup or cane sugar. You can vary the vegetables as you wish. Instead of spring onions, you can use two regular onions. Instead of mushrooms, you can also use oyster mushrooms and/or shiitake mushrooms. Crispy fried tofu goes very well with the fried vegetables. You can find the recipe in my profile: a basic recipe for crispy fried tofu. If you don’t want to make it vegetarian, fried shrimp also works well. If you want to satisfy both vegetarians and non-vegetarians, you can, of course, fry tofu for some and shrimp for others, thus adding a different twist to the fried vegetables.