Sizzling Rice With Colorful Vegetables Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Oil | 2 Tablespoon | |
| Ginger slice | 2 , shredded | |
| Garlic | 1 Clove (5gm), chopped | |
| Bamboo shoots | 2 Ounce, shredded | |
| 3-4 dried black mushrooms, soaked and shredded | ||
| Carrots | 2 Ounce, shredded | |
| Green peas | 2 Tablespoon | |
| 1/4 cup (60 ml) sliced straw mushrooms (optional) | ||
| 2 tablespoons (30 ml) soaked and shredded woodear (optional) | ||
| Soy sauce | 2 1/2 Teaspoon | |
| Brown sugar | 1/2 Teaspoon | |
| Wine | 1 1/2 Teaspoon | |
| Sesame oil | 1 Teaspoon | |
| Oyster | 1 1/2 Teaspoon, flavored | |
| Stock | 2/3 Cup (16 tbs) | |
| Cornstarch | 2 1/2 Teaspoon | |
| Crust | 2 Cup (16 tbs) | |
| Oil | 4 Cup (16 tbs) | |
Directions
1. Heat oil in wok over high heat. Add ginger and garlic, stirring for 10 seconds.
2. Add all vegetables and stir-fry for 1 minute. Add remaining seasoning except cornstarch. Cover and cook over medium heat for 2 1/2 minutes. Thicken with cornstarch solution and set aside.
3. While stir-frying vegetables, heat oil in wok over high heat. Deep-fry rice crusts half at a time over high heat just until puffed. Do not allow crusts to brown.
2. Add all vegetables and stir-fry for 1 minute. Add remaining seasoning except cornstarch. Cover and cook over medium heat for 2 1/2 minutes. Thicken with cornstarch solution and set aside.
3. While stir-frying vegetables, heat oil in wok over high heat. Deep-fry rice crusts half at a time over high heat just until puffed. Do not allow crusts to brown.
Chef
