Rice with Mixed Vegetables
This is a good way to use leftover rice, particularly brown rice, which does not get as soggy as white rice. You may use almost any combination of vegetables — such as turnip, bell peppers, cooked corn, fresh mushrooms, chopped cabbage, diced squash — to prepare this dish, and it may stand alone as a meal. This is a typical example of the pragmatic spirit of Asian homestyle cooking, which always regards leftovers as the foundation of another good meal.
Sauce for mixed vegetables
1 tablespoon soy sauce
1 teaspoon rice wine
1/2 teaspoon sugar
1 teaspoon salt
1 teaspoon sesame oil
This is a good way to use leftover rice, particularly brown rice, which does not get as soggy as white rice.
- 10 dried black Chinese mushrooms
- 3 tablespoons oil
- 1 onion (sliced into crescents)
- 4 cloves garlic (minced)
- 4 slices fresh ginger (minced)
- 2 carrots (diced)
- 12 florets broccoli (stems peeled and diced)
- 1 green bell pepper (diced)
- 1 cup fresh or frozen peas
- 3 cups cooked rice, whiteor brown
Soak the dried black Chinese mushrooms for 15 minutes in hot water, drain and reserve I/ cup of the liquid. Remove the stems. Squeeze excess moisture fromthe mushrooms and slice each cap into 4 to 6 strips.
Combine all the Sauce ingredients in a bowl andset aside.
Heat oil in a wok over high heat and stir-fry themushrooms, onions, garlic, and ginger for 1 minute.Add the Sauce mixture, then add the carrots, broccoli,bell pepper, and peas. Stir-fry for 3 minutes.
Add cooked rice and continue to stir until all ingre-dients are well mixed, then add the mushroom waterand mix through until well combined.
Reduce heat, cover with lid, and cook for 3 to4 minutes, then transfer to serving platter.
