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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


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
400 g Salmon
Other ingredients:
Soja sauce
Sesame oil


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