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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.
- Preparation time
- Cooking time
- Recipe category Side
- Recipe yield 4
- Recipe cuisine Chinese
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.