stir-fry with mango draft

35 min

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

  1. Mince garlic and ginger
  2. Dice onion
  3. Cut away the fennel stalks and cut like an onion into medium thick strips
  4. Halve the zucchini and cut into thin slices
  5. Cut bell pepper into cubes
  6. Cut peeled and destoned mango into cubes

Cook

20 min

In a bowl, mix garlic, ginger, soy sauce, honey and vinegar

pan 2

Cook rice

~10 min

pan 1

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

waves

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