John Myers
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Chinese Vegetable Rice from Wok
The perfect chinese vegetable rice from wok recipe with a picture and simple step-by-step instructions.
- 100 g Rice
- 150 g Chinese wok vegetables frozen
- 100 g Mini cobs fresh
- 100 g Sugar snap
- 60 g Leek cut into rings
- 1 Pakchoy fresh, cleaned
- 1 Celery stick, cut into rings and cleaned
- 1 Chopped garlic
- 1 tablespoon Chopped ginger
- 1 tsp Food starch
- 3 Tablespoon (level) Soy sauce light
- 3 Tablespoon (level) Sherry sweet
- Salt
- 1 tsp Ground turmeric spice
- Peanut oil
- 30 g Onion rings
- 1 piece Chilli fresh, chopped
preparation
- Cut the pakchoy into a ring, cut the leaves into strips and cut the corn on the cob in half lengthways. Clean the sugar snap peas and boil the rice with salt and turmeric a day in advance. Spread out on a baking tray and allow to cool. Mix the cornstarch with soy sauce and sherry. Thaw frozen vegetables.
preparation
- Heat up a wok, add two spoons of peanut oil and stir-fry the onion, garlic, ginger, celery, corn, chilli and pak choy stalk for 1 minute. Add frozen vegetables and fry for another two minutes. Fold in snow peas and stir-fry for another two minutes. Fold in pakchoy leaves and leeks. Add the mixed soy sauce and bring to the boil. Fold in the rice and heat, season with salt and serve.
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