Wok-fried vegetables with rice

Ingredients for 4 servings:

• 300 g rice (fragrant rice)
• 2 onions
• 150 g mushrooms, optionally other mushrooms such as shiitake
• 2 carrots
• 150 g broccoli
• 100 g runner beans
• 1 bell pepper(s)
• 3 spring onions
• 100 g mung bean sprouts
• 1 piece(s) ginger, to taste
• 3 cloves garlic
• 1 small chili pepper(s) or two to taste
• 1 tbsp sesame oil
• 1 shot of rice vinegar
• 3 tbsp peanut oil or other heat-resistant oil
• salt and pepper
• lots of soy sauce
• Sugar or agave syrup

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

vegetarian, vegan

Wash the rice thoroughly; the water should be almost clear, otherwise it will become very lumpy and clumpy. Then add it to a pot with 350 ml of water, cover, and steam over low heat for about 30-35 minutes. It’s important not to stir the rice; just let it simmer. Roughly chop the ginger and garlic and place it in a mortar with the chili, a little salt, a dash of rice vinegar, and the sesame oil. One chili gives it a pleasant heat, two make it really hot! Grind everything into a paste; the salt makes it a little easier. Slice the onions lengthwise into strips. Depending on their size, either leave the mushrooms whole or quarter them. Thinly slice the carrots. Separate the broccoli into small florets. Briefly boil the green beans and cut them into 5-6 cm pieces. Cut the bell pepper into 2 cm wide strips, then halve them in half. Halve the spring onions and chop them into large pieces. Cut the green ends into wide or thin strips, depending on your taste. Heat the wok to high and let it heat up. Add the peanut oil and sauté the onions for about 2-3 minutes, then add the mushrooms and fry them for about 3 minutes. The trick with a wok is to cook the vegetables while stirring constantly and observing the cooking times. First add the carrots, after about 1-2 minutes the broccoli, and after another 2-3 minutes the bell peppers and green beans. Let everything cook for another minute. Add the paste, mix well, and deglaze with a generous amount of soy sauce. Add pepper as desired; no need to add salt, as the soy sauce is salty enough. Add a little sugar or agave syrup for flavor and to thicken the sauce. Then stir in the mung bean sprouts, let them stand for a moment, and remove from the heat. Half-fill the bowls with rice and serve with the vegetables on top; this way the rice absorbs the sauce nicely. Garnish with the green part of the spring onions.