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| Main ingredients | Button mushrooms, Shiitake mushrooms, Pak choy, Basmati rice, Spring onions with greens, Garlic, Ginger, Celery, Fresh red chillies, Carrot, Soy sauce, Red chilli sauce, Vegetable stock, Cornflour slurry |
| Cuisine | Oriental |
| Course | Rice |
| Prep time | 1-1.5 hours |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 4-5 button mushrooms
- 2-3 dried shitake mushrooms, soaked in warm water for 1 hour and drained
- 200 grams pak choy
- 3 cups cooked basmati rice
- 2 spring onions
- 1 tablespoon oil
- 1½ tablespoons finely chopped garlic
- 1½ tablespoons finely chopped ginger
- 1 tablespoon finely chopped celery stick
- 2 spring onion bulbs, sliced
- 2-3 fresh red chillies, chopped
- 1 medium carrot, peeled, vertically halved, cut into thin slices, blanched and drained
- Salt to taste
- Crushed black peppercorns to taste
- 1 teaspoon soy sauce
- 1 teaspoon red chilli sauce
- 3-4 cups vegetable stock
- 2 tablespoons cornflour slurry
- 2 tablespoons chopped spring onion greens + for garnish
Method
- Cut spring onion bulbs into thick diagonal slices.
- Quarter button mushrooms. Cut the shitake mushrooms into thin strips.
- Roughly chop pak choy.
- Heat oil in a kadai, add garlic, ginger, celery and sliced spring onion bulbs, mix well and saute on high heat for 1-2 minutes.
- Add red chillies and mix well.
- Add the cut spring onion bulbs, button mushrooms and shitake mushrooms, toss well and saute for 2 minutes.
- Add carrot and mix well. Add salt and crushed black peppercorns and mix well.
- Add soy sauce and red chilli sauce and mix well.
- Stir in the vegetable stock and cook till it comes to a boil. Add the cornflour slurry and mix well. Cook till the mixture thickens slightly.
- Add pak choy and mix well. Add cooked rice and mix till well combined.
- Add the spring onion greens and mix.
- Serve hot garnished with spring onion greens.
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