Rainbow wok with yellow rice & Crunchy Peanut Sauce
A colorful rainbow stir-fry full of crunchy vegetables, served with yellow rice and topped with creamy peanut sauce. Perfect for a weeknight dinner!
Bereidingswijze
Cook the yellow rice according to the package directions. Then, cover the pan and let it sit until ready to use.
Wash and chop the bell pepper. Peel the carrots and cut them into thin half-slices. Peel the red onion and cut it into half-rings. Finely chop the garlic. Halve the baby corn. Roughly chop the cilantro and store in a cool place.
Heat a wok over high heat and add the oil once it's hot. Reduce the heat slightly. Start with the snow peas and stir-fry them, stirring constantly. Then add the red onion and garlic. After a few minutes, add the carrot, baby corn, and bell pepper. Stir-fry everything for another 4–5 minutes, or until the vegetables are tender.
Spoon the yellow rice onto plates. Arrange the stir-fried vegetables on top. Garnish with cilantro and serve generously with the Crunchy Peanut Sauce.
Lekker met
Kroepoek en grofgehakte pinda’s voor extra bite!
Ingrediënten
- 300 g gele rijst
- 2 rode paprika’s
- 2 winterpenen
- 1 grote rode ui
- 1 teentje knoflook
- 200 g babymais
- 250 g peultjes
- 15 g verse koriander
- 3 el milde olijfolie
- Crunchy Pindasaus (naar smaak)
