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Sizzling Rice With Colorful Vegetables

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Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Rice
Servings: 
10

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