John Myers
Asian Vegetables with Rice
The perfect asian vegetables with rice recipe with a picture and simple step-by-step instructions.
- 1 smaller Chinese cabbage fresh
- 3 Pc. Carrots
- 1 Pc. Spring onions
- 1 small pole Leek
- 3 Pc. Mushrooms
- 1 Pc. Onion
- 1 Handful Mongoose sprouts
- 1 smaller Broccoli
- 1 Handful Runner beans
- 1 Handful Jasmine rice
- 2 tablespoon Sesame oil or wok oil
- 200 ml Vegetable broth (for the sauce)
- 2 tbsp Flour
- 1 tbsp Curry
- 200 ml Coconut milk or cream
- 200 ml Chicken breast fillets or similar
- 1 pinch Salt
- 1 pinch Vegetable broth (for the vegetables)
- I made a curry sauce for the dish. Maybe not typically Asian, but it doesn’t detract from the taste. I would like to say that you can of course vary the vegetables according to your taste. The vegetables in this recipe are what I always use because we like them very much.
- First the vegetables are prepared. I wash the vegetables first and then cut them into small pieces. Cut the cabbage into strips, cut the carrots into sticks, cut the spring onions and leeks into rings, cut the mushrooms into slices, dice the onions, cut the broccoli into small roses and also cut the beans into pieces.
- In a saucepan, cover the broccoli, beans and mung bean sprouts with vegetable stock and cook for about 10-15 minutes. Meanwhile, fry the carrots in a wok or a deep pan in the oil over medium heat, after a few minutes add the mushrooms and after another 2-3 minutes add the remaining vegetables (except for the onion) and fry everything. Mix several times, the vegetables should not fry. Boil the rice in salted water in a separate saucepan.
- If you want meat in your dish, sear it in a separate pan and sear it until it’s done. As soon as the meat is ready, it is set aside for the time being. If you don’t want meat, just skip this step and start directly with the sauce.
- For the sauce, the onion is sautéed in a small piece of butter (2-3 tablespoons). For a vegan variant, simply sauté in oil. Add 2 tablespoons of flour, stir, then add the tablespoon of curry and stir again. The whole thing is extinguished with approx. 200 ml. Vegetable stock (best to stir with a whisk so that there are no lumps). Simmer the sauce on medium heat for a few minutes and then add either cream or coconut milk.
- If you have prepared meat, add it to the sauce now.
- The vegetables in the pan should be ready by now. This is now put in a bowl or on a large plate and set aside for the time being. Drain the vegetables from the pot (broccoli, beans and mung bean sprouts), sauté briefly in the still warm pan (add a little oil if necessary) and then mix with the rest of the vegetables. The rice should be ready by now.
- You can change the dish as you like in terms of vegetables and sauce. The rice is also very tasty with a little soy sauce.
- Arrange and enjoy. Good Appetite!
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