Peas, beans, pasta - one knows. Ginger, lemon grass, coconut milk - you can taste it. Pomelo and chili and carrot syrup over it - you want. Absolutely.
Ingredients For 4 servings
• 2 red Chillies
• 300 ml of carrot juice
• 2 tablespoons sesame seeds
• 30 g fresh ginger
• 3 stalks lemongrass
• 1/2 bunch coriander
• 300 g thickness- bean seeds
• Salt
• 150g snow peas
• 250 g TK peas
• 130g Mie noodles, (see tip 1)
• 400 ml coconut milk pepper
• 1/4 Pomelo (grapefruit substitute)
Time: 40 min
Preparation
1. 1 chili pepper and finely dice. Give carrot juice and chili in a pot and boil syrupy. Sesame roasting without fat in a frying pan until it smells.
2. Cut the ginger into slices. Cut lemon into 5 cm long pieces. Remaining chilli carve. Plucking coriander leaves from the stems and set aside, coarsely chop the thick stems. Boil 800 ml of water with ginger, lemon grass, coriander stalks and incised chili pepper and let simmer 15 minutes.
3. Bean seeds into the salted boiling water for 8 minutes. Quenching, drain and loosen from the hides. Wash, clean and cut diagonally into pieces mange tout.
4. Herb stock pour through a sieve and catch. 6 ginger slices aside. South boil, peas, snow peas and noodles admit and let simmer for 5 minutes. Cut ginger slices into strips. Coconut milk, ginger and broad beans into the pot, bring to a boil and season with salt and pepper.
5. Cut coriander leaves coarsely. Pomelo peel, peel the flesh from the skin and teasing. Stew with coriander, pomelo and sprinkle sesame.
Additional tips for preparation
Tip 1: Care in the pasta choice: Mie noodles are actually vegan, they are made in the original only from wheat flour, salt and water. Those of commercial, but sometimes also finds "Chinese egg noodles" as Mie noodles called. So if you want to give up eggs, pay attention to the ingredients on the packaging.
Tip 2: The Asian stew can taste good too with a mild soy sauce.
Nutritional information per serving: 427 kcal
• 12 g protein
• 22 g fat
• 41 g carbohydrates
No comments:
Post a Comment