Fried Persimmon Slices on Thai Rice
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 405 kcal | (19 %) | ||
| Protein | 6.3 g | (6 %) | ||
| Fat | 11.1 g | (10 %) | ||
| Carbohydrates | 69 g | (46 %) |
Ingredients
- Ingredients
- 9 ozs green asparagus and carrots ((approximately 4.5 ounces of each)
- 1 walnut-sized piece ginger
- 2 garlic cloves
- cilantro
- 4 Tbsps vegetable oil
- 4 Tbsps Pineapple juice
- 3 ½ ozs Vegetable broth
- 6 ozs
- Salt and cayenne pepper
- 4 Persimmon
- juice of 1 Limes
Preparation steps
Cut off the bottom third of the asparagus, then peel and rinse. Peel the carrots and cut into fine strips. Peel and finely chop the ginger and garlic. Rinse the cilantro, shake dry and chop (setting aside a few leaves for the garnish).
Heat 2 tablespoons of oil in a pan. Cook the asparagus, carrots, ginger and garlic for a few minutes. Add the pineapple juice and broth and cook everything for about 5 minutes.
Cook the rice in salted water according to the package directions. Season the vegetables with salt and cayenne pepper and mix together into the rice with the cilantro. Keep warm.
Rinse the persimmons and cut into slices. Heat the remaining oil in a pan and fry the persimmon slices on each side for 1-2 minutes, then sprinkle with lime juice. Arrange the persimmon slices on the rice and serve garnished with cilantro.
