Recipe Exchange
Stir-fried Rice and Vegetables
Ingredients:
- 1/2 cup rice (preferably brown rice), rinsed and drained
- 1 1/2 cups vegetable stock
- 1-inch piece of fresh ginger root, finely sliced
- 1 garlic clove, halved
- 2-inch piece of pared lemon rind
- 1 1/2 cups shitake mushrooms
- 1 tablespoon groundnut oil
- 1 tablespoon butter
- 6 ounces baby carrots, trimmed
- 8 ounces baby zucchini, halved
- 1 1/2 cups broccoli broken into florets
- 6 scallions, diagonally sliced
- 1 tablespoon light soy sauce
- 2 tablespoons toasted sesame oil
- Put the rice in a pan and pour in the stock. Add the ginger, garlic and lemon rind. Slowly bring to a boil, then cover and cook very gently for 20-25 minutes until the rice is tender. Discard the flavorings and keep the pan covered so that the rice stays warm.
- Slice the mushrooms, discarding the stems. Heat the oil and butter in a wok and stir-fry the carrots for 4-5 minutes until partially tender. Add the mushrooms and zucchini, stir-fry for 2-3 minutes, then add the broccoli and scallions and cook for 3 minutes more, by which time all the vegetables should be tender but should still retain a bit of "bite.”
- Add the cooked rice to the vegetables, and toss briefly over the heat to mix and heat through. Toss with the soy sauce and sesame oil. Spoon into a bowl and serve immediately.