Fly Like An Eagle Stir-fry With Chili Powder
Marc
Cook on high heat to make your dish ready quicker!
People: 1
24 min
Ingredients
60 gr.
Cabbage
0.25 tbsp
Canola Oil
1
Carrot
15 gr.
Cashews
60 gr.
Corn
2 Clove
Garlic
0.75 tbsp
Ginger
0.5 tbsp
Honey
70 gr.
Rice
2 tsp
Sambal Oelek
1 tbsp
Sesame Oil
1 tbsp
Soy Sauce
0.75 tbsp
Vinegar
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Prep
- Boil rice according to instructions on package.
- Wash and cut your cabbage so that they all have a similar size and shape.
- Finely chop your carrot, garlic and ginger.
Heating Steps
- Toast cashews on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
- Heat canola oil in a pan and add carrot and ginger, garlic and fry at lower temperature for several minutes.
- Turn up the heat to medium and add Cabbage to your pan and fry for 5 minutes.Finally, add Corn and fry for 10 extra minutes.
- Add honey, sambal oelek, soy sauce and Vinegar to your pan and mix.
Finishing Touches
- Add your cooked rice to your pan and mix until evenly coated. Serve and enjoy warm.
- Add Cashews on top.
