Sizzling Rice With Colorful Vegetables
|Oil||30 Milliliter (2 Tablespoons)|
|Ginger slices||2 , shredded|
|Garlic||1 Clove (5 gm), chopped|
|Bamboo shoots||2 Ounce, shredded|
|Dried black mushrooms||4 , soaked and shredded|
|Shredded carrots||2 Ounce (1/4 Cup / 56 Gram)|
|Green peas||30 Milliliter (2 Tablespoons)|
|Sliced straw mushrooms||60 Milliliter (1/4 Cup)|
|Soaked shredded wood ear||30 Milliliter|
|Soy sauce||2 1⁄2 Teaspoon (12 Milliliter)|
|Brown sugar||1⁄2 Teaspoon (2 Milliliter)|
|Wine||1 1⁄2 Teaspoon (7 Milliliter)|
|Sesame oil||1 Teaspoon (5 Milliliter)|
|Oyster flavored sauce||1 1⁄2 Teaspoon (7 Milliliter)|
|Soup stock||160 Milliliter (2/3 Cup)|
|Cornstarch slurry||2 1⁄2 Teaspoon (12 Milliliter)|
|Rice crust||500 Milliliter (2 Cups)|
|Oil||1 Liter (4 Cups)|
1. Heat oil in wok over high heat. Add ginger and garlic, stirring for 10 seconds.
2. Add all vegetables and stir-fry for 1 minute. Add remaining seasoning except cornstarch. Cover and cook over medium heat for 2 1/2 minutes. Thicken with cornstarch solution and set aside.
3. While stir-frying vegetables, heat oil in wok over high heat. Deep-fry rice crusts half at a time over high heat just until puffed. Do not allow crusts to brown.