Vegetable Stir‑Fry with Sesame and Rice

Ingredients

• 300 g basmati rice
• 3 bell peppers (red, green, yellow)
• 2 carrots
• 1 stalk Celery
• 100 g mushrooms
• 300 g broccoli florets
• 2 tbsp sesame oil
• 4 tbsp bamboo shoots (cut into sticks)
• Salt
• Pepper
• 2 tbsp Light soy sauce
• 2 tbsp mixed sesame seeds (black/white)
• 4 sprigs cilantro

Instructions

1. 1.

   Cook the rice with twice its volume of water, add salt, and simmer for about 20 minutes.

2. 2.

   Wash, trim, halve, seed, and dice the bell peppers. Peel and cube the carrots. Slice the celery thinly. Wipe the mushrooms with a paper towel and slice them.

3. 3.

   Bring plenty of salted water to a boil. First blanch the broccoli in the boiling water for 2 minutes, then add the remaining vegetables (excluding mushrooms and bamboo) and blanch for an additional 3 minutes. Drain the vegetables and shock them in ice water, then drain well. Heat oil in a wok and add the vegetables, mushrooms, and bamboo shoots; stir‑fry over medium heat, seasoning with salt, pepper, and soy sauce. Add sesame seeds, mix well, and adjust seasoning as needed.

4. 4.

   Serve the cooked rice in bowls, top with the vegetable mixture, wash and dry the cilantro sprigs, then sprinkle them over the dish before serving.