Ingredients

  • Servings: 4
  • Cooking time: 30 minutes
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  • 1 cup wild rice
  • 1 red pepper
  • 1 zucchini
  • 2 cups sugar snap peas
  • 1 cup baby corn
  • 1 cup oyster mushrooms
  • 1 red onion
  • 1 cup water chestnuts
  • 1 red chili
  • 2 tbsp oil
  • 1 can coconut milk
  • 3 tbsp soy sauce
  • 3 tbsp mango puree
  • 2 tbsp yellow curry paste
  • 1 tsp of fresh cilantro
  • salt
  • pepper
  •  

Preparation Instructions

1.Utensils: sauce pan or stew pot, wok (Fissler original-profi collection), chef's knife, peeling knife (Fissler perfection), cutting board, whisk

2.Prepare the rice in salted boiling water according to package directions. Wash and dice the red pepper. Wash the zucchini, cut in half lengthwise and slice at an angle into thin rings. Wash the sugar snap peas and cut the ends off at a diagonal, resulting in a diamond shape.

3.Halve the baby corn lengthwise and then cut the pieces in half crosswise. Clean the oyster mushrooms and tear into medium-size pieces. Peel the onion and cut into fine slices. Quarter the water chestnuts

4.Halve the chilies lengthwise, remove the seeds and slice into rings. Heat the oil in a wok. First add the onion, corn, water chestnuts and oyster mushrooms. After approx. 2 minutes add the sugar snaps and pepper and fry for an additional 2 minutes

5.Pour in the coconut milk, soy sauce and mango puree. Bring the mixture back to a boil and stir in the curry paste. Season with salt and pepper to taste. Sprinkle with cilantro to serve.