Stir-fry with Mango
This stir-fry has so many different vegetables in it. It won’t just fill the rainbow with its colors, it will fill you with plenty fibres as well. It takes a bit of chopping in the prep-steps, but to compensate the cooking is extra quick.
Ingredients
4 servings
300 g
1
1
1
1
100 g
Rice (brown)
Zucchini
Fennel
Red bell pepper
Mango
Cashews
1 TBL sp
1 tea sp
50 ml
1 tea sp
1 TBL sp
15 g
1
4 cloves
20 g
Paprika powder
Chili powder
Soy sauce
Honey
Vinegar (white wine or rice)
Fresh coriander
Red onion
Garlic
Ginger
Prep
20 min
- Mince garlic and ginger
- Dice onion
- Cut away the fennel stalks and cut like an onion into medium thick strips
- Halve the zucchini and cut into thin slices
- Cut bell pepper into cubes
- Cut peeled and destoned mango into cubes
Cook
20 min
In a bowl, mix garlic, ginger, soy sauce, honey and vinegar
Cook rice
~10 min
In the meantime, sauté onion, zucchini, bell pepper, fennel
high heat, season with salt and pepper to taste ~5 min
Add paprika- and chili powder
stir ~2 min
Add soy sauce mix from first step
~5 min
Add mango
heat until warm
Serve rice with veggie mix, cashews and coriander
