English
Asian vegetable stir-fry
with 3 types of rice, lentils, radishes, tofu, mushrooms and spinach
Our oriental sauce gives a sweet and sour touch to the vegetables and makes it ideal to combine with the different types of rice that are rich in nutrients and fibre.
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Nice and quick!
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Vegan
Preparation time:
35 min.
Difficulty level:
Easy
Allergens:
wheat, celery, soya, gluten, sesame
Ingredients
Mix of rice
Mushrooms
Radishes
Onion
Tofu
Garlic
Spinach
Cooked lentils
Oriental sauce
Cayenne pepper powder
Buckwheat
Vegetable broth
Fine corn flour
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2720
650
21
3
91
6
18
30
0
1012
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Cook the rice in a pot with 350ml of water and the vegetable broth for 15-20 minutes. Drain the water and mix the rice with the previously drained lentils. Set aside.
2.
Wash the vegetables. Peel and chop the onion and garlic. Cut the mushrooms in half. Cut the radishes into quarters. Coarsely chop the spinach. Cut the tofu into cubes of approx. 1cm. Coat them with the fine corn flour and remove any excess flour with a sieve. Heat 1 tablespoon of oil in a frying pan and sauté the tofu until it turns brown. Remove from the pan. Heat another tablespoon of oil and sauté the onion and garlic with the cayenne pepper powder for 2 minutes. Add the radishes and mushrooms. Let it cook for another 3 minutes. Add the spinach, tofu and oriental sauce. Mix it well and remove from the heat.
3.
Heat 1 tablespoon of oil in a frying pan and sauté the buckwheat until toasted.
4.