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Lime and peanut stir fry

Ingredients

1 onion, cut into halved rings

1 bell pepper, cut into thin strips

200g carrots, cut into thin strips

200g pointed cabbage, sliced

Lupine strips

Sesame oil

Salt

Pepper

 

For the sauce

2 cloves of garlic

Ginger (thumb-sized piece)

1 pinch of chilli flakes

80ml tamari

1 heaped tsp shiro miso

2 tbsp peanut butter

80ml lime juice

Zest of one organic lime

1 tbsp date syrup (or coconut blossom syrup)

100ml soy milk

 

Basmati rice (boiled)

Peanuts (roasted)

Sprouts (optional)

Instructions

1. Fry the lupin strips in sesame oil.

2. Stir all the sauce ingredients together in a bowl until smooth. Depending on the consistency of the peanut butter you’re using, you may wish to add some extra water.

3. Heat more sesame oil in a pan, then add the onions and carrots until they start to brown. Add the pepper and pointed cabbage until they start to brown too, then add a little water. Cook the vegetables for around 5-10 minutes.

4. Add the rice and sauce to the pan and heat them up. Season with salt and pepper to taste.

5. Plate up your stir fry with the lupin strips. Sprinkle with chopped peanuts and sprouts if desired.

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