Asian wok with curry -coconut- peanut sauce and basmati rice

Method

Cook the rice after the leaflet and set aside. Wash vegetables and cut into thin pieces. Heat sesame oil in a wok or a pan, sauté cabbage with carrots and chopped ginger for about 3 minutes. Add eggplant, spring onions and bean sprouts and sauté for another 3 minutes. Add the coconut milk, peanut butter, sugar, curry and crema to the Crema di Peperoncino or fresh chili, cook for a another minute and season with salt and soy sauce. Form the rice into a ice cream scoop or a small round cup, place on a plate, spread the wok vegetables over it and garnish with chili, spring onion strips and cashews.