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Asian wok with curry -coconut- peanut sauce and basmati rice


Cook the rice after the leaflet and set aside. Wash vegetables and cut into thin pieces. Heat sesame oil in a wok or a pan, sauté cabbage with carrots and chopped ginger for about 3 minutes. Add eggplant, spring onions and bean sprouts and sauté for another 3 minutes. Add the coconut milk, peanut butter, sugar, curry and crema to the Crema di Peperoncino or fresh chili, cook for a another minute and season with salt and soy sauce. Form the rice into a ice cream scoop or a small round cup, place on a plate, spread the wok vegetables over it and garnish with chili, spring onion strips and cashews.


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