Name: stir fry veggie no meat replacer with basmati rice, a fried egg and pickled cucumber
Total time: 25 min
Yield: 2
Cuisine: Chinees
Ingredients: 150 gram Basmatirijst; 1 stuk(s) Aubergine; 1 bosje(s) Bosui; 1 stuk(s) Knoflookteen; 10 gram Gemberpuree; 20 ml Sesamolie; 1 zakje(s) Koreaanse kruidenmix; 35 gram Zoete Aziatische saus; 1 stuk(s) Mini-komkommer; 1 stuk(s) Rode puntpaprika; 1 zakje(s) Sesamzaad; 2 stuk(s) Ei; 10 gram Ongezouten pinda's; 2 el Wittewijnazijn; 1 tl Suiker; 2 el Zonnebloemolie; ½ el Maiszetmeel [of bloem]; 2 el [Zoutarme] sojasaus; naar smaak Peper en zout

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Recepten

stir fry veggie no meat replacer

with basmati rice, a fried egg and pickled cucumber

Bestel soortgelijke recepten voor € 3,10 per portie

Labels:

Veggie

Allergenen :

Sesamzaad

•Hvede

•Soja

•Gluten

•Egg

•Jordnødder

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd25 minuten

oventijd25 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

75 gram

Basmatirijst

½ stuk(s)

Aubergine

½ bosje(s)

Bosui

½ stuk(s)

Knoflookteen

5 gram

Gemberpuree

10 ml

Sesamolie

½ zakje(s)

Koreaanse kruidenmix

20 gram

Zoete Aziatische saus

½ stuk(s)

Mini-komkommer

½ stuk(s)

Rode puntpaprika

½ zakje(s)

Sesamzaad

1 stuk(s)

5 gram

Ongezouten pinda's

Zelf toevoegen

1 el

Wittewijnazijn

½ tl

Suiker

1 el

Zonnebloemolie

¼ el

Maiszetmeel [of bloem]

1 el

[Zoutarme] sojasaus

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)3103 kJ

Energie (kcal)742 kcal

Vetten34.7 g

waarvan verzadigd5.5 g

Koolhydraten86.4 g

waarvan suikers15.1 g

Vezels7.4 g

Eiwitten21.5 g

Zout3.1 g

Potassium460.4 mg

Calcium45.3 mg

Iron1.2 mg

Benodigdheden

•Kom

•Hapjespan of grote koekenpan

•Pan

•Koekenpan

Instructies

Slice the cucumber. In a small bowl, combine the white wine vinegar with the sugar. Transfer the cucumber to the bowl and season to taste with salt, then toss well to combine. Set aside (until serving), stirring occasionally.
Finely dice the eggplant.
Boil plenty of salted water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
Heat a heavy drizzle of sunflower oil in a large deep frying pan over medium-high heat. Season the eggplant with salt and pepper, then fry for 7 - 8 minutes or until done, tossing halfway.

Dice the Romano pepper and slice the scallions.
In a small bowl, combine the cornflour with 1 tbsp of water per person.
In another small bowl, combine the soy sauce, East-Asian style sauce, vinegar, honey, sesame seeds, Korean-style spices and per person 2 tbsp of water.
Add the Romano pepper to the frying pan and fry for 2 - 3 minutes. Season with salt and pepper.

Meanwile, heat a drizzle of sunflower oil in another frying pan and fry the egg. Season with salt and pepper.
Add to the frying pan with the veggies, the scallions (but reserve some of the greens for garnish), the ginger paste, the garlic, scallions and fry for 1 - 2 minutes until fragrant.
Pour in the sauces and mix well to coat the veggies.
Roughly chop the peanuts.

Serve the rice in bowls along with the stir fried vegetables.
Drizzle the sesame oil over the vegetables.
Top with the fried egg.
Serve with the pickled cucumber. Garnish with the greens of the scallions and scatter the peanuts over the rice.