John Myers
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Wok Vegetables with Coriander-ginger Pesto
The perfect wok vegetables with coriander-ginger pesto recipe with a picture and simple step-by-step instructions.
Coriander and ginger pesto
- 500 g Fresh mushrooms
- 4 tbsp Peanut oil
- 1 piece Fresh onion
- 2 cups Rice (e.g. wild rice)
- Rice seasoning, sea salt
- 1 tsp Mild curry powder
- 1 tsp Curry powder hot
- 35 g Fresh coriander
- 40 g Fresh ginger
- 1 tsp Hot & Spicy mix of spices (chilli, pepper, paprika, lemon peel, allspice, ginger
- Sea-Salt
- 4 tsp Ground Tigernuts
- 6 tbsp Toasted sesame oil
Coriander and ginger pesto
- Put some of the Hot & Spicy spice mixture in a mortar, coarsely pound. Cut ginger into pieces and put in a chopper, with coriander leaves, the spice, sea salt, tiger nut powder, sesame oil. Chop everything up and mix well. Then taste it, it has a slight spiciness, if you like more, you can add more chilli. – Pour into a small bowl and refrigerate.
Boil rice
- Put 2 cups of wild rice or other, e.g. Basmati, in a bowl and wash until the water runs clear. I prepared the rice in the rice cooker. Put some salt and a rice spice mixture in the water.
Wok vegetables
- Cut the pointed peppers (red, yellow and orange) into small pieces, as well as the mushrooms and the onion. Cut some coriander. Put a little peanut oil in a wok and heat on the highest level, add the peppers, turn down 1 level and stir from time to time, season with sea salt from the mill. When the peppers are cooked firm to the bite, stir in the mushrooms and then the onion, add a little salt. Fry briefly. Then reduce the heat and add the two curries and the coriander.
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