Stir Fry Vegetables and Mushrooms with Rice

Stir Fry Vegetables and Mushrooms with Rice

Stir Fry Vegetables and Mushrooms with Rice

An easy Chinese recipe for stir fry vegetables with mushrooms and rice: learn how to make this tasty dish, perfect as a vegan or vegetarian side.

April 9, 2014

Cuisine

Dietary Consideration

serves for

4

total time

0 HR 30 MIN

ingredients

Basmati rice
350 g
vegetable stock
700 ml
carrot
2, cut into 1-cm rings
Orange pepper
1, cut into strips
soy bean oil
2 tbsp
Savoy cabbage
400 g, young, roughly sliced
Corn
150 g, baby
Mushrooms
100 g, shiitake + 100 g mu err
Beansprouts
150 g
Soy sauce

Preparation

Boil the rice in 400 ml of vegetable stock until cooked.

Fry the carrots and pepper in hot oil.

One after another, add the cabbage, baby corn, both types of mushroom and the beansprouts, and braise for around 5 minutes until cooked but still crunchy.

Season to taste with soy sauce and ground black pepper, and serve on the cooked rice.

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