Wok vegetables with rice

Name: Wok vegetables with rice
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 50 g Basmati rice; 7-10 Tbsp Salt; 125 g White cabbage; 40 g Corn veal (glass); 50 g Bamboo Shoots; 50 g Leeks (leek); 1/2 red chilli pepper; 1 tsp (5 g) Sesame Oil; 5-6 tablespoons (10 g each) Vegetable broth (instant); 2 tablespoons (10 g each) Chili sauce; 2-3 stalks asian chives; 7-10 Tbsp Chive blossoms

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

50 g Basmati rice
7-10 Tbsp Salt
125 g White cabbage
40 g Corn veal (glass)
50 g Bamboo Shoots
50 g Leeks (leek)
1/2 red chilli pepper
1 tsp (5 g) Sesame Oil
5-6 tablespoons (10 g each) Vegetable broth (instant)
2 tablespoons (10 g each) Chili sauce
2-3 stalks asian chives
7-10 Tbsp Chive blossoms

Directions

1
Prepare rice in boiling salted water according to package instructions. Clean, wash and cut cabbage into strips. Slice the corn on the calves and cut the bamboo shoots into pieces. Clean, wash and cut leek into rings. Clean chilli pepper, cut lengthwise, remove seeds. Wash the pod and cut into rings. Heat oil in a pan or wok.
2
Fry cabbage and chilli in it. Add stock and stew the cabbage for 5-6 minutes. Add leek, corn, bamboo and chili sauce, stir and cook for another 2-3 minutes. Wash the chives and cut into rings. Arrange rice and vegetables on a plate. Sprinkle with chives and garnish with chive flowers