Wok – vegetables with rice

Ingredients for 3 servings:

• 1 cup basmati
• 2 cups water
• 3 mushrooms
• 480 g vegetables (Chinese mix), frozen
• ½ chicory
• 3 small chicken fillets
• 1 tbsp sauce (stir-fry), e.g. from Kikkoman
• 3 tbsp soy sauce, Chinese
• 1 tsp sauce (sweet and sour)
• curry powder
• Ginger powder
• cumin
• Tandoori Masala
• Spice mix (Chinese spice)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Own creation, tastes like your favorite Chinese restaurant

Cut the meat into short strips and sear in a pan or wok. Set aside. Bring the 2 cups of water to a boil. Meanwhile, rinse the rice in a fine sieve under a thin stream of running water and drain well. Add the rice to the boiling water, cover, and simmer over low heat for about 13 minutes. Slice the mushrooms using an egg slicer, then halve them. Add the frozen vegetables to the pan or wok, add the wok sauce, and cook until tender. Now add the mushrooms, mix, and simmer. Slice the top half of the chicory and add it. Season generously with curry powder. Once everything is nicely seared, stir in the chicken strips. Season to taste with the sauces and the remaining spices, mix, and serve with the rice. Tip: Once the rice is cooked, shape it into a bowl and serve the vegetables around it.