Mangetouts with ball pepper and a touch of Asia

Mangetout with an asian touch

You need:

  • 100g mangetouts
  • 1 red ball pepper
  • 1 carrot
  • 1 small red chili pepper
  • 50g basmati rice
  • 2 tablespoons of tomato purée
  • 2-3 tablespoons of dark soya sauce
  • 2 tablespoons of cashew nuts
  • vegetable oil
  • salt

Cook the basmati rice with a little salt. Chop the carrot in slices, the ball pepper in bite sized pieces and thread the mangetouts and cut them in half. Cut the chili pepper in very small pieces and roast it gently with a little vegetable oil in a pan.  Then add and roast the sliced carrot for a few minutes before adding the ball pepper. After three minutes,  deglaze with the soya sauce and stir the tomator purée in it, then add the  mangetouts and the cashew nuts. Fry the vegetables for a couple of minutes and season to taste with salt and soya sauce. Serve with the rice.

Note: Be careful  with the chili pepper – try a little bit from it before using the whole for this dish to make sure it does not get to hot. If you don’t like very hot dishes, use dried chili pepper flakes. They give you the same chili-like taste (unlike e.g. black pepper), but are less spicy.


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