Vegetarian Buddha Vegetables

Name: Vegetarian Buddha Vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Carrots; 100 g Spring onions; 4 (approx. 500 g) mini paksoi; 100 g fresh small corn calves (Asian store); 1 can(s) (314 ml) Bamboo shoots; 150 g shiitake mushrooms; 1 small piece of fresh ginger (15-20 g); 1-2 Garlic cloves; 200 g Long grain rice; 7-10 Tbsp Salt; 4-5 Tbsp Oil; 100 g frozen peas; 125 ml Vegetable broth (instant); 8 TABLESPOONS Soy sauce; 7-10 Tbsp Pepper; 25 g roasted salted peanut kernels

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Carrots
100 g Spring onions
4 (approx. 500 g) mini paksoi
100 g fresh small corn calves (Asian store)
1 can(s) (314 ml) Bamboo shoots
150 g shiitake mushrooms
1 small piece of fresh ginger (15-20 g)
1-2 Garlic cloves
200 g Long grain rice
7-10 Tbsp Salt
4-5 Tbsp Oil
100 g frozen peas
125 ml Vegetable broth (instant)
8 TABLESPOONS Soy sauce
7-10 Tbsp Pepper
25 g roasted salted peanut kernels

Directions

1
Clean, wash and drain the carrots and spring onions. Cut carrots into thin slices, spring onions into rings. Clean, wash and roughly cut the paksoi into pieces. Wash, drain and halve the corn onions. Drain bamboo shoots and cut into slices. Clean the shiitake and cut in half. Peel ginger and garlic, dice very finely and mix.
2
Prepare rice in boiling salted water according to package instructions. Heat some oil in a coated pan or wok and fry the vegetables in portions in it briefly and thoroughly. Add some garlic and ginger mixture and fry briefly. Finally, place all the vegetables in the pan or wok, add the stock and soy sauce and braise for 4-5 minutes, turning. Season to taste with pepper and possibly a little salt. Sprinkle with peanuts. Add rice