Merengue Stir-fry With Peanut Butter
Marc
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People: 1
24 min

Ingredients

0.25 tbsp
Canola Oil
15 grams
Cashews
1 tsp
Chili Powder
90 grams
Corn
2 Clove
Garlic
0.75 tbsp
Ginger
0.5 tbsp
Honey
0.75
Onion
1 tbsp
Peanut Butter
70 grams
Rice
0.75 tbsp
Rice Vinegar
1 tsp
Sambal Oelek
1 tbsp
Sesame Oil
10 grams
Sesame Seeds
1 tbsp
Soy Sauce

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Prep

  1. Boil rice according to instructions on package.
  2. Finely chop your garlic, ginger and onion.

Heating Steps

  1. Toast cashews and sesame seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Heat canola oil in a pan and add ginger and onion, chili powder and garlic and fry at lower temperature for several minutes.
  3. Turn up the heat to medium and add Corn to your pan and fry for 10 minutes.
  4. Add honey, peanut butter, rice vinegar, sambal oelek and soy sauce to your pan and mix.

Finishing Touches

  1. Add your cooked rice to your pan and mix until evenly coated. Serve and enjoy warm.
  2. Add Cashews and Sesame Seeds on top.