Asian Sweet Pepper and Cashew Stir-Fry

Name: Asian Sweet Pepper and Cashew Stir-Fry
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Ingredients: 300 g brown rice; 4 tbsp oil; 300 g leek (sliced (see image)); 200 g cauliflower (cut in florets); 3 sweet pointed peppers (cut into rings); 250 g bean sprouts; 4 tbsp teriyaki sauce; 125 g unsalted cashews (roughly chopped); 1 cucumber(s) ((optional)); 2 tbsp sriracha sauce ((optional))

This simple and classic Asian stir-fry dish is full of vegetables with cashews as a nice filling topping. The dish can be done and on the table within 20 minutes!

Preparation Time: 20 minutes
Cooking Time: 8 minutes
Total Time: 28 minutes

Ingredients

Servings: 4

300 g

brown rice
4 tbsp

oil
300 g

leek sliced (see image)
200 g

cauliflower cut in florets
3

sweet pointed peppers cut into rings
250 g

bean sprouts
4 tbsp

teriyaki sauce
125 g

unsalted cashews roughly chopped
1

cucumber(s) (optional)
2 tbsp

sriracha sauce (optional)

Instructions

Cook the brown rice according to the packaging
Meanwhile, heat the oil in a wok pan and add the leeks, cauliflower florets and pepper rings. Set it to high heat and stir regularly. Add the bean sprouts after 5 minutes and stir well. Add the teriyaki sauce at the last minute. When it’s done add salt and pepper to taste.
Done! Serve the rice across 4 deep plates, pour the vegetables on top and sprinkle cashews to complete the dish.