Del Campo Wok Rice with a Coconut Peanut Butter Sauce

🧂 Ingredients

• 80 g coconut cream

  (or the thick bit at the top of a can of coconut milk)
• 75 g smooth peanut butter
• 1 tbsp soy sauce or tamari

  (gluten free)
• 1 tbsp maple syrup
• 1 tsp fresh ginger

  (finely chopped)
• 1 clove garlic

  (minced)
• ½ fresh chilli

  (finely chopped)
• 400 g white basmati rice

  (dry weight)
• 1 raw beetroot

  (peeled)
• 1 tbsp coconut oil
• 2 cloves garlic

  (minced)
• 2 tbsp soy sauce or tamari

  (gluten free)
• 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)
• 2 avocados

  (peeled and sliced)
• 1 tsp poppy seeds
• 1 tsp sesame seeds
• chives
• sriracha

  (optional, for those who like it spicier)

Instructions

• 1 Add the sauce ingredients into a blender and blitz until smooth. Use a teaspoon
  of water if needed to ease blending.
• 2 Put a pan of water onto boil and add the rice and beetroot. Simmer for 10-12
  minutes or until the rice is cooked.
• 3 Whilst the rice is cooking, heat the coconut oil [https://geni.us/avvcoconutoil]
  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.
• 4 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.

Nutrition Info