Teriyaki No-Beef Bowl with Mango Salad
over rice with peanuts, beansprouts & lime- Tarwe
- Gerst
- Gluten
- Soja
- Pinda's
- Rogge
- Mosterd
- Melk (inclusief lactose)
- Selderij
- Ei
- Gluten
- Haver
- Zwaveldioxide en sulfiet
- Pinda's
- May contain traces of allergens
- Walnoten
- Paranoten
- Sesamzaad
- Noten
- Cashewnoten
- Amandelnoten
- Hazelnoten
- Macadamianoten
- Pistachenoten
- Pecannoten
Mangos have been grown in South Asia since ancient times. In fact, the mango tree is the national tree of Bangladesh!
Ingredients
⅓ head
Butter lettuce
80 g
Vegetarian beef-style pieces
(Contains: Rogge, Mosterd, Melk (inclusief lactose), Selderij, Ei, Gluten, Haver, Zwaveldioxide en sulfiet, Pinda's, May contain traces of allergens, Tarwe, Gerst, Gluten, Soja)
½ piece
Mango
½ piece
Onion
½ piece
Garlic
25 g
Beansprouts
75 g
Jasmine rice
25 g
Teriyaki sauce
(Contains: Soja)
¼ piece
Lime
10 g
Salted peanuts
(Contains: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten, May contain traces of allergens, Pinda's)
Not included in your delivery
250 milliliters
Low sodium vegetable stock
¾ tablespoon
Sunflower oil
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock. Chop the onion and crush or mince the garlic.
- Heat a light drizzle of sunflower oil in a pot or saucepan over medium-high heat. Fry the onion with half of the garlic for 2 - 3 minutes.
- Add the rice and the stock. Bring to the boil, then cover with the lid and cook for 12 - 15 minutes.
- Drain if necessary and set aside.
- Roughly chop the lettuce and cut the lime into wedges.
- Peel and finely dice the mango.
- In a bowl, combine the juice of 1 lime wedge per person with some extra virgin olive oil as preferred, then season to taste with salt and pepper.
- Add the lettuce and toss well to combine with the dressing.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
- Stir-fry the veggie beef with the rest of the garlic for 4 minutes.
- Add the teriyaki sauce and the beansprouts, then stir-fry for 1 more minute.
- Roughly chop the peanuts in the meantime.
- Serve the lettuce and the rice on opposite sides of deep plates.
- Top the rice with the stir-fry and the salad with the mango.
- Garnish with the peanuts.
