Wok-fried vegetables with peanut sauce and scampi

Ingredients for 4 servings:

• 250 g basmati rice or Thai rice
• 1 pack of frozen scampi
• 3 cloves garlic, chopped
• 1 large onion(s), quartered
• 2 bell peppers, red and yellow
• 2 carrots
• 3 handfuls of beans, green frozen
• ½ head of broccoli, cut into florets
• 200 ml coconut milk
• 200 ml chicken stock
• 1 tbsp fish sauce
• 3 tbsp soy sauce, light
• 1 tsp, heaped turmeric
• some chili powder
• 1 tbsp Thai curry powder
• 2 tbsp peanut butter, crunchy
• some cornstarch
• some oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

delicious, light, suitable for WW

Cook the rice in salted water for about 7-8 minutes, then drain, rinse under cold water, set aside and keep warm. Devein the thawed scampi and rinse thoroughly. Cook the beans and broccoli florets in salted water for 5 minutes, rinse under cold water and set aside. Heat oil in a wok and sauté the sliced ​​carrots with the quartered onion and half of the chopped garlic. After 2 minutes, add the sliced ​​bell peppers and deglaze with the fish and soy sauce. At the same time, briefly fry the scampi and the remaining garlic in a pan with a little oil. Add the coconut milk, peanut butter and stock to the wok and season with the spices. Now add the scampi from the pan along with any oil or any released liquid. Bring everything to a boil and thicken with a little cornstarch (about 1 tablespoon mixed with a little cold water). Finally, gently stir in the beans and broccoli florets and heat until just warm. Serve with rice. Also delicious with poultry. The vegetables can be varied, of course. Snow peas, sprouts, etc. also work well.