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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.

Rapunzel Products

406185 Himalaya Basmati rice white
1906210 Coconut milk
204545 Cashew kernels crushed, HAND IN HAND
690360 Mung bean bioSnacky
1000450 Sesame oil virgin
1203515 Crema di Peperoncino, hot
1400860 Coconut blossom sugar
1200335 Sea salt with iodine

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