Del Campo Wok Rice with a Coconut Peanut Butter Sauce
This wok fried beauty is quick and easy to make but is really rather special - it’s served with speckled pink rice, avocado and a creamy coconut, peanut butter and ginger sauce that has just the right amount of kick.
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Serves: 4
Calories: 878kcal
Ingredients
Coconut, peanut butter and ginger sauce:
- 80 g coconut cream (or the thick white bit at the top of a can of coconut milk)
- 75 g smooth peanut butter
- 1 tbsp soy sauce (sub: tamari)
- 1 tbsp maple syrup
- 1 tsp fresh ginger (finely chopped)
- 1 clove garlic (minced)
- ½ fresh chilli (finely chopped (omit if making for children or if you don't like spice))
Speckled pink rice:
- 400 g white basmati rice (dry weight)
- 1 whole raw beetroot (peeled and trimmed)
Stir fry:
- 1 tbsp coconut oil
- 2 cloves garlic (minced)
- 2 tbsp soy sauce (sub: tamari)
- 200 g mushrooms (sliced)
- 1 red pepper (diced)
- 200 g tenderstem broccoli (chopped into bitesized pieces)
- 200 g edamame beans (pre-cooked and out of their pods)
To serve:
- 2 avocados (peeled and sliced)
- 1 tsp poppy seeds
- 1 tsp sesame seeds
- chives
- sriracha (optional, for those who like it spicier)
Instructions
To make the sauce:
- Add the sauce ingredients into a blender and blitz until smooth. Use a teaspoon of water if needed to ease blending.80 g coconut cream, 75 g smooth peanut butter, 1 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp fresh ginger, 1 clove garlic, 1/2 fresh chilli
To make the rest of the dish:
- Put a pan of water onto boil and add the rice and peeled beetroot. Simmer for 10-12 minutes or until the rice is cooked.400 g white basmati rice, 1 whole raw beetroot
- Whilst the rice is cooking, heat the coconut oil up in a wok. Add the rest of the stir fry ingredients and fry on a medium-high heat for 8 minutes. Add the edamame and fry for a further 2 minutes until hot through.1 tbsp coconut oil, 2 cloves garlic, 2 tbsp soy sauce, 200 g mushrooms, 1 red pepper, 200 g tenderstem broccoli, 200 g edamame beans
- Note: You can substitute the pepper, mushrooms and broccoli for other quick-cooking vegetables if you prefer. Why not try mange tout, green beans and asparagus for a green veggie stir fry!
- Serve with half an avocado sprinkled with poppy seeds, a sprinkling of sesame seeds over the stir fry, chives and a drizzle of sriracha chilli sauce if it takes your fancy.2 avocados, 1 tsp poppy seeds, 1 tsp sesame seeds, chives, sriracha
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Notes
Recipe inspired by: Cartagena, Colombia
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore, we cannot guarantee that the same will apply to the ingredients you use.
Nutritional values are estimated and exclude any optional extras.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore, results may vary.
Nutrition
Calories: 878kcal | Carbohydrates: 113g | Protein: 26g | Fat: 39g | Saturated Fat: 14g | Sodium: 903mg | Fiber: 15g | Sugar: 12g | Net Carbohydrates: 98g
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