Crispy vegetables and creamy coconut milk makes this dish a favorite. You can vary the taste with different wok vegetables or why not take the fresh vegetables you have at home. Thanks to Georg for sharing this yummy recipe.
Ingredients
2 medium onions
2 cloves garlic
1 package soya- / Quorn pieces (300 g, 10 oz)
1 cube vegetable bouillon
1 Tbsp soy sauce
1-2 cans coconut milk (400 – 800 ml or 14 – 28 oz)
1 package frozen ready-made stir-fry vegetables (500-600 g or 18 – 21 oz)
3 Tbsp canola oil
lemongrass
Instructions
Peel and chop the onion, crush the garlic. Sauté this with the soy or Quorn pieces oil in about 10 minutes, stirring. Pour in the coconut milk and pour in the broth and soy sauce. Let simmer for about 10 minutes. Stir occasionally. Add the stir-fry vegetables (do not defrost in advance) and heat over medium heat for about 5-7 minutes. And last of all, sprinkle with a little chopped lemongrass. Serve directly with Basmati rice or brown rice, which is even healthier.