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Sugar snaps with shiitake and rice

Sugar snaps with shiitake and rice

This recipe is very healthy, but also tasty, easy and quick to prepare. What more could you want?

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Sugar snaps with rice

  • 300 g brown rice
  • 1 carrot
  • 1 red sweet pepper
  • 100 g shiitake
  • 2 spring onions
  • 1 clove of garlic
  • 2 tbsp olive oil
  • 400 g sugar snaps
  • 50 g cashew nuts
  • Salt and pepper

Kitchen tools

  • Stir-fry

Preparation method

  1. Cook the rice according to the instructions on the package.
  2. Peel the carrot and slice into thin strips. Halve the sweet pepper, remove the seeds and slice the flesh into thin strips. Slice the shiitake and slice the spring onion into 1 cm chunks. Thinly slice the garlic.
  3. Heat the olive oil in the wok and stir-fry the carrot, sweet peppers, shiitake, spring onion and garlic on a high heat for 2 minutes. Add the sugar snaps and fry for 5 minutes. Season with salt and pepper. Roughly chop the cashew nuts and sprinkle over the vegetables. Serve the vegetables with the rice.

Tip: Tastes great with ketjap manis and/or sambal. The recipe is no longer lactose free with ketjap manis.


Nutrition value per person/bite

480 kcal
15 g
15 g
3 g
68 g
10 g
8 g

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