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Crunchy Veg Bowl with Warm Peanut Sauce

Andy Baraghani
  • minutes
  • Serves 4

INGREDIENTS

1

large handful Bean sprouts

1

Celery stalk

1 cup

Cilantro

1

Garlic clove

1

Golden beet

1/3 cup

Mint, leaves

1/4

head Napa cabbage

1/3 cup

Peanuts, unsalted toasted

1

Persian cucumber

3

Scallions

2

Thai chiles, red or green

4

Eggs, large

3/4 cup

Coconut milk, unsweetened

2 tsp

Fish sauce

2 tbsp

Lime juice, fresh

1 cup

Peanut butter, creamy

2 tbsp

Soy sauce

4 cups

Brown rice, cooked

2 tbsp

Brown sugar, dark

2

Kosher salt