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Vegetable wok with nut rice & 30 Wishes Tempranillo


300g of rice
150g of chopped, mixed nuts
Salt and pepper
3 tablespoons of oil
1 broccoli stalk, in florets
250g of baby corn cut lengthways into strips
2 cm of ginger, peeled and very finely chopped
3 cloves of garlic, finely chopped
½ a red pepper, seeds removed and cut into strips
250g of fresh pineapple chunks
1 tablespoon of mirin
1 tablespoon of soya sauce
1 tablespoon of black bean sauce
1 tablespoon of sesame oil
1 small bunch of spring onions, cut into rings
2 stalks of baby pak choi
3 plum tomatoes, seeds removed, cut into strips
1 tin of black beans, rinsed and drained
2 tablespoons of roasted sesame seeds

1. Cook the rice and combine with the mixed nuts. Add salt and pepper to taste. Keep warm.

2. Heat the oil in a wok and add the broccoli and baby corn, cook for a few minutes until al dente. Add the ginger, garlic, red pepper, and pineapple and cook for another 2 minutes. Add the mirin, soya sauce, black bean sauce and sesame oil, and last of all the spring onion, tomato, and black beans. Fry in the wok until everything is hot and spoon the mixture onto a serving dish. Sprinkle with the sesame seeds. Serve with the warm nut rice.

Food and wine pairing
Are soya and black bean sauce somewhat challenging for a wine? Not for this 30 Wishes Tempranillo. The unique flavour of the wine - prunes, spices, eucalyptus, herbs, mild tannins, fresh acidity - has it all!

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