- 6
Ingredients
- 2 cups short grain rice
- 2 1/2 cups water
- 12 dried Chinese mushrooms
- 2 leeks
- 4 stalks celery
- 250 g (8 oz) green beans
- 125 g (4 oz) bean sprouts, (optional)
- 1 cup carrot, coarsely grated
- 1 cup bamboo shoot, sliced (optional)
- 3 tb peanut oil
- 1 tb sesame oil
- 1 tsp fresh ginger, finely grated
- 2 cloves fresh garlic, finely grated
- 1 cup spring onions, chopped
- 1/2 cup mushroom liquid
- 2 tb light soy sauce
- salt to taste
Preparation
Step 1
1) Cook rice in water the day before required, or cook some hours before and allow to cool. With fingers, seperate grains and spread out rice so grains dry. Refrigerate.
2) Soak mushrooms in hot water for 30 minutes, then squeeze out as much liquid as possible and reserve. With a sharp knife cut off and discard stems, cut caps into thin slices. Wash leeks very well in cold water, making sure all grit is washed away, then cut into thin slices. Use the white portion and only 5-7cm of the green leaves. String celery and green beans and cut into very thin diagonal slices. Wash and drain bean sprouts and pick off any brown tails.
3) Heat peanut oil and sesame oil in a large wok or very large frying pan, add ginger and garlic and fry, stirring well, for 30 seconds. Add mushrooms, leeks, celery, beans and carrots, and fry over high heat until heated through. Add spring onion. Mix mushroom liquid and soy sauce together, and sprinkle evenly over the rice. Continue stirring to mix well together and season to taste with salt. Serve hot.