Ingredients:
2 tbsp coconut oil
2 tbsp sesame oil
2 inches ginger (minced)
4 cloves garlic (minced)
handful cashews
2 red chillies (finely sliced)
1 bunch scallions (finely sliced)
1/4 cup soy sauce
2 red peppers (sliced)
1 cup asparagus (chopped into chunks)
5 cups broccoli (roughly chopped)
Good squeeze Sriracha
3 cups kale (roughly chopped)
1 cup peanut butter
cooked basmati (or any other) rice (enough for 6 people)
small bunch cilantro (roughly chopped)
Method:
Melt coconut oil in a large wok and them add sesame oil. Put in the garlic, ginger, cashews and cook until you release the aroma of the garlic and ginger. Add the red chillies, the scallions and stir them into the hot, flavoured pan.
Add the soy sauce, red peppers, asparagus, broccoli and stir them so they’re well covered by the infused oil . Add a good squeeze of sriracha, peanut butter and mix everything together so everything has a creamy coating. Add the rice and mix it in to the vegetables so it’s well covered and has a good colour to it. Serve immediately and enjoy it!!
P.S.: You can garnish with more Sriracha and sesame seeds.
