1. Prepare the vegetables: Grate garlic and ginger, slice the chili and spring onions, and chop the remaining veggies. 1. Cook the Rice: Heat coconut and sesame oils, fry garlic, ginger, chili, and spring onions, then add maple syrup and soy sauce. Simmer for 2 minutes, then add the veggies and cook for 1 minute each. 1. Add the Peanut Butter: Stir in peanut butter, water, and kale. Add rice and mix gently. 1. Serve: Garnish with coriander, crispy onions, mixed seeds, sriracha, and lime juice.
5 Comments
###Ingredients
* 1 tbsp coconut oil
* 1 tbsp toasted sesame oil
* 2 garlic cloves
* 2-inch piece fresh ginger
* 1 fresh red chili
* 4 spring onions
* 25ml maple syrup
* 50ml light soy sauce
* 60g small asparagus spears
* 80g baby corn
* 1 red pepper
* 80g sugar snap peas
* 80g sprouting broccoli
* 100g kale or cavolo nero (on the stalk)
* 500g cooked basmati rice
* 120g smooth peanut butter
* 30ml water
**To serve**
* Sriracha to taste
* 10g coriander leaves
* 4 tbsp crispy onions
* 4 tbsp mixed seeds
* 2 limes
###Instructions
1. Prepare the vegetables: Grate garlic and ginger, slice the chili and spring onions, and chop the remaining veggies.
1. Cook the Rice: Heat coconut and sesame oils, fry garlic, ginger, chili, and spring onions, then add maple syrup and soy sauce. Simmer for 2 minutes, then add the veggies and cook for 1 minute each.
1. Add the Peanut Butter: Stir in peanut butter, water, and kale. Add rice and mix gently.
1. Serve: Garnish with coriander, crispy onions, mixed seeds, sriracha, and lime juice.
[Source](https://www.instagram.com/reel/DGBbsSDodOM/)
Looks terrific!
No.
Where meat?
This looks great and like a delicious recipe but I hate this trend of “did you know if you mix x y and a you get a meal”? That’s my petty complaint.