Vegan Stir-Fry with Coconut Rice

The coconut rice has a taste combination between sweet and salty. Really irresistibly delicious. So good that we eat a spoonful every time. The combination between the coconut rice and the stir-fry vegetables work perfectly with each other. You really just want the ingredients for the sauce for the stir-fry to always have at home, it immediately gives a delicious Asian twist to your dishes. Of course you can always vary in vegetables. The mushroom vegetarian sauce is the vegan version for oyster sauce. We always buy this from Asian supermarkets or online. If you have any questions, let us know in the comments below.

Serves: 4 
Total time: 30 minutes

Ingredients

Coconut rice
285 g pandan rice
400 ml coconut milk
2 tbsp sugar
1 ¼ tsp salt
400 ml water

Stir-fry vegetables
1 tsp sunflower oil
160 g red onion
10 g garlic
20 g ginger
⅛ tsp chili flakes
⅛ tsp black pepper
260 g mushrooms
260 g carrot
230 g red bell pepper
400 g zucchini
70 g spring onion, only the green part
1 tbsp soy sauce
3 tbsp mushroom vegetarian sauce (you can buy it at an Asian supermarket)

Method

For the coconut rice

1. Wash the pandan rice in a colander under cold water several times. If the water isn’t cloudy anymore then the rice is ready to use. Put the pandan rice in a pan along with the coconut milk, sugar, salt and water. Bring to a boil and then turn the heat on low. Put the lid on the pan and let it simmer for 20 minutes. It is important that you stir every 5 minutes so that the rice does not stick to the bottom of the pan. After 20 minutes, remove the pan from the heat and let it stand for 5 minutes with the lid on the pan.

For the stir-fry vegetables

1. Peel the red onion and cut into half rings. Peel the ginger and cut into thin strips. Peel the garlic and cut into thin slices. Heat the sunflower oil in the pan over medium heat and fry the onion along with the garlic, ginger and chili flakes. Fry everything until the onions turn translucent.
2. Crumble the mushrooms between your fingers and add to the pan. Bake until most of the moisture from the mushrooms has evaporated and the mushrooms have started to brown.
3. Meanwhile, peel the carrot, halve and cut into thin slices diagonally and add to the pan. Cut the red bell pepper and zucchini into thin strips and add to the pan as well. Stir well. Cut the green part of the spring onion into chunks and add to the pan.
4. Now add the soy sauce and mushroom vegetarian sauce and stir everything together to combine. Serve with the coconut rice.