Vegetable rice

By pattie_d

Ingredients

• 1 1/2 cups long grain rice
• 2 1/4 cups water
• 2 heads baby bok choy (about 5 ounces each)
• 2 3 large Chinese dried black mushrooms, softened
• 1 1/2 - 2 tablespoons peanut or vegetable oil for stir-frying, as needed
• 2 slices ginger
• 1 tablespoon soy sauce
• 1/2 teaspoon granulated sugar
• Pinch (1/8 teaspoon) salt
• 2 tablespoons water
• A few drops Asian sesame oil

Details

Servings 3

Preparation

Step 1

To prepare Vegetable Rice:
Rinse the rice 2 or 3 times if you normally do so, and drain. Bring the rice to a boil, uncovered, at medium heat.

While waiting for the rice to boil, prepare the vegetables. Separate the stalks and leaves from the baby bok choy; cut the stalks diagonally and the leaves across. Squeeze the softened mushrooms to remove excess water. Cut into thin slices.

Heat the wok and add 2 - 3 teaspoons oil, as needed. When the oil is ready, add the ginger and stir-fry briefly, about 30 seconds, until aromatic. Add the sliced mushrooms and stir-fry for about 2 minutes.
Push the mushrooms to the side and heat 2 - 3 teaspoons oil in the middle. Add the bok choy, adding the stalks first, and then the leaves. Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 minute.

Add the water, cover the wok and simmer for about 2 minutes. Remove from the heat and stir in the sesame oil. Leave while finishing preparing the rice.
When the rice comes to a boil, turn the heat down to medium-low. Place the lid on the pot, keeping it tilted to allow steam to escape.

When you can see holes or craters on the rice, add the vegetables on top (remove the 2 ginger slices if desired). Put the lid on tight, turn the heat to low, and simmer for another 15 minutes. Stir the vegetables into the rice and fluff it up. Serve.