Wok vegetables

Name: Wok vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Long grain rice; 7-10 Tbsp Salt; 300 g Shiitake mushrooms; 800 g Broccoli; 400 g Carrots; 50 g Mung bean sprouts; 1 Onion; 2 TABLESPOONS Oil; 150 ml Vegetable broth (instant); 4 TABLESPOONS Soy sauce; 1-2 TEASPOONS Sambal Oelek; 7-10 Tbsp Pepper; 7-10 Tbsp Coriander

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Long grain rice
7-10 Tbsp Salt
300 g Shiitake mushrooms
800 g Broccoli
400 g Carrots
50 g Mung bean sprouts
1 Onion
2 TABLESPOONS Oil
150 ml Vegetable broth (instant)
4 TABLESPOONS Soy sauce
1-2 TEASPOONS Sambal Oelek
7-10 Tbsp Pepper
7-10 Tbsp Coriander

Directions

1
Bring the rice to the boil in 700 ml salted water, cover and allow to swell over a low heat for about 20 minutes. Clean the shiitake and cut off the stems. Carve heads crosswise with a knife.
2
Clean and wash broccoli and cut into florets. Peel and wash the carrots and cut them into sticks. Rinse and drain the sprouts. Peel and chop onion. Heat oil in a wok. Fry the onion until transparent.
3
Add carrots and broccoli and fry for about 5 minutes. Add the shiitake to the wok and fry for another 5 minutes. Add sprouts and deglaze with stock and soy sauce. Simmer for about 3 minutes. Stir in Sambal Oelek and season with salt and pepper.
4
Serve wok with rice and garnish with coriander as desired.