Add the coconut milk and water to a pan, bring it to a boil and add the rice. Stir and cook for 15 minutes. Blanch the sugar snaps and bimi (cut in half lengthwise) for about 2 minutes. Cut the bok choy into pieces and the spring onion into 1 cm pieces.
Glazed Nuggets with Rice and Veggies
Why not serve your Vegan Nuggets with an Asian twist? These glazed Garden Gourmet Nuggets are delicious with coconut rice and Asian veggies!
Remove the thin roots from the bean sprouts. Peel and mince the garlic and peel and grate the ginger. Cut the red pepper into thin rings.
Stir-fry the sugar snaps, bimi and bok choy in some oil and fry the garlic, ginger and red pepper along. While frying, add some soy sauce and season with salt and pepper. Finally, fold the bean sprouts through the vegetables and keep everything warm. Meanwhile, mix the chili sauce with the soy sauce.
Bake the Garden Gourmet nuggets according to the instructions on the package and toss them through the sauce mixture while hot. Serve the dish by adding rice to a bowl, adding the veggies and nuggets and sprinkling some sesame seeds on top.