Loaded Asian style fries
with portobello mushroom, soybeans, sugar peanuts and sweet chili mayonaise
Labels:
Vegan
Allergenen:
Soja
•Pinda's
•Gluten
•Tarwe
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Bereidingstijd20 minuten
oventijd15 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
250 gram
Dikke friet met schil
25 gram
Sojabonen
(Bevat: Soja)
20 gram
Gezouten pinda's
(Bevat: Pinda's Kan bevatten: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
½ stuk(s)
Rode ui
1 stuk(s)
Portobello
20 gram
Zoete Aziatische saus
(Bevat: Soja, Gluten, Tarwe)
½ zakje(s)
Zoet-pittige chilisaus
½ stuk(s)
Paprika
Zelf toevoegen
2 el
[Plantaardige] mayonaise
½ el
Zonnebloemolie
½ el
Bruine basterdsuiker
½ el
[Zoutarme] ketjap manis
1 tl
Sambal
2 el
Water
Benodigdheden
•Bakplaat met bakpapier
•Kleine kom
•Wok
•Large Frying Pan
Instructies
1
- Preheat the oven to 200°C. Transfer the fries to a parchment-lined baking sheet and bake in the oven for 20 - 25 minutes or until golden brown, tossing halfway.
2
- Slice the portobello mushroom and chop the onion into half rings.
- Chop the bell pepper into strips.
- In a small bowl, mix the plant-based mayonnaise with the sweet chili sauce.
3
- Heat the sunflower oil in a wok or deep frying pan and stir-fry the onion, bell pepper, and portobello 5 - 6 minutes over medium-high heat.
- Add the sweet Asian sauce, ketjap, and sambal and cook for 1 more minute.
- Heat the brown sugar and water in a separate frying pan over medium-high heat and cook for 1 - 2 minutes.
- Reduce the heat, add the peanuts, and cook for 1 more minute until the peanuts start to caramelize. Remove from the pan and set aside.
4
- Serve the fries on the plates and add the stir-fried vegetables on top.
- Garnish the fries with the sugar peanuts and soybeans.
- Drizzle the sweet chili mayonnaise on top.
