Wok Vegetable with Rice
Stir‑fry vegetables with rice is a recipe featuring fresh ingredients from the legumes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 20 g dried shiitake mushrooms
- 1 bell pepper
- 1 chili pepper
- 150 g bean sprouts
- 200 g snow peas
- 150 g button mushrooms
- 3 tbsp oil
- 2 cloves garlic
- 75 ml soy sauce
- 0.5 tsp ginger
- 250 g rice
- Salt
Instructions
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1.
Soak the dried shiitake mushrooms for 30 minutes in lukewarm water. Halve the bell pepper, remove seeds, wash and slice into thin strips. Wash the chili pepper and cut into thin rings. Wash the snow peas and trim ends. Clean the button mushrooms and finely slice them. Rinse bean sprouts with hot water and drain well.
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2.
Cook the rice according to package instructions in salted water, then drain.
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3.
Heat the wok and add oil. Peel and crush the garlic. Add bell pepper and snow peas, stir‑fry for 2 minutes. Squeeze out excess liquid from the mushrooms, cut into pieces, and add with the button mushrooms; cook for another 2 minutes. Add chili rings and bean sprouts, stir for an additional 3 minutes.
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4.
Combine soy sauce and ginger, pour over the stir‑fry, mix well, and serve with rice.
