Asian Vegetable Rice Stir-Fry with Salmon Cubes and Szechuan Pepper
Source: https://www.gefu.com/rcp_recipe/asian-vegetable-rice-stir-fry-with-salmon-cubes-and-szechuan-pepper
Total time:
30 Minutes
Ingredients
| 200 | g | Basmati rice |
| 100 | g | Pak choi |
| 150 | g | Zucchini yellow |
| 150 | g | Zucchini green |
| 100 | g | Bell pepper |
| 100 | g | Cherry tomatoes |
| 50 | g | Mung bean sprouts |
| 50 | g | Spring onions |
| 100 | g | Cashew nuts |
| Sesame | ||
| 400 | g | Salmon |
| Other ingredients: | ||
| Soja sauce | ||
| Sesame oil | ||
| Ginger | ||
| Pepper | ||
| Salt |
Preparation
Cook the basmati rice according to the instructions on the packaging and set it aside.
Toast the cashew nuts in a pan and set them aside as well.
Using the SPIRALFIX®, cut the zucchini into spiral shapes and sauté them with finely chopped ginger in sesame oil in a pan.
Cut the pak choi, bell pepper, cherry tomatoes, and spring onions and add them to the pan.
Finally, add sesame seeds, mung bean sprouts, cashew nuts, and the cooked rice to the pan. Season everything with salt, Rasavat pepper, and soy sauce.
Cut the salmon into cubes and season them with salt and freshly ground Rasavat pepper from the X-PLOSION® pepper mill. Sear the salmon cubes in a pan until browned on all sides. Brush the salmon cubes with a little soy sauce.
To serve, place the Asian vegetable rice stir-fry on a plate and distribute the salmon cubes on top.
Nutritional values per serving
| Energy | 2.087,0 kJ | |
|---|---|---|
| Calories | 499,0 kcal | |
| Protein | 30,0 g | |
| Fat | 19,0 g | |
| Carbohydrates | 51,0 g |
Organisation
Category
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