Asian vegetable pan with coconut

In my defense, I have to say that delicious coconut fruit sweets and a vegetable pan are really two completely different things. Without a decent portion of coconut milk and, here’s a few spoons coconut flakes , the two still can not afford it.

3 meter breads and gold foil

Yesterday I went on an excursion with the university. Together with 18 other inquisitive girls and the quota boy (Sorry my dear;)) I was allowed to see how a huge bakery looks from the inside and how butter comes in their pretty gold foil.

Now I know that the breads of big bakers are up to 3 (!) Meters long. Do you want to know something about milk powder? I can explain the production wonderfully to you now. Although we were allowed to taste plenty, I had arrived at home a bear hunger. It had to be something really fast, the perfect job for the colorful vegetable pans.

Asian After-work Cuisine at its best
If you are looking for a quick-after-hours court, the delicious vegetable pan the perfect treat for you. While the harder stuff is sizzling, you chop peppers and stir a quick sommelier with a lot of buzz. Thus, in 20 minutes a steaming pan full of good vegetables and a creamy coconut milk sauce is on the table. Good Appetite!

asiatische gem c3 bcsepfanne mit kokos 150x150 - Asian vegetable pan with coconut

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Asian vegetable pan with coconut

  Portions : 2

  calories per serving : 231 kcal

Ingredients

  •   The florets of a broccoli
  •   2
      EL
      Coconut oil
  •   400
      g
      Carrots
  •   3
      Peppers
  •   350
      ml
      Coconut milk
  •   100
      ml
      Water
  •   4
      EL
      Soy Sauce
  •   1
      EL
      Sriracha Hot Chili Sauce
  •   3
      EL
      coconut flakes

Instructions

  1. Broccoli florets in Break pieces. Fry in a tablespoon of coconut oil over medium heat

  2. Meanwhile, peel the carrots, cut into small pieces and add to the broccoli

  3. The peppers in Slice pieces and add to the remaining vegetables. Add the second tablespoon of coconut oil and fry for two minutes.

  4. Add coconut milk, water, soya sauce and Sriracha sauce

  5. Stir well and simmer for 5 minutes. Finally add the coconut flakes and serve hot

Now I’m curious, are you also fans of Asian food? Or are the temperatures at the moment only salad, ice cream and cool drinks?

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