New Update
| Main ingredients | Button mushrooms, Shimeji mushrooms, Dried shiitake mushrooms, Almonds, Cooked rice, Blended sesame oil, Celery, Fresh red chillies, Carrot, Spring onions with greens, Pak choy, Black pepper powder, Dark soy sauce, Red chilli sauce, Vegetable stock, Cornflour slurry |
| Cuisine | Chinese |
| Course | Rice |
| Prep time | 30-35 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 4-5 button mushrooms, quartered
- 8-10 shimeji mushrooms
- 3-4 dried shitake mushrooms, soaked for 30 minutes, drained and cut into triangles
- 15-20 Pro V Select Whole Natural Almonds
- 3 cups cooked rice
- 2 tablespoons blended sesame oil
- 1½ tablespoons chopped garlic
- 1 tablespoon chopped ginger
- 2 tablespoons chopped celery
- 2 fresh red chillies, chopped
- 1 medium carrot, peeled, halved vertically and sliced
- 2-3 spring onion bulbs, diagonally sliced
- 3-4 pak choy, roughly sliced
- Salt to taste
- Black pepper powder to taste
- 1 tablespoon dark soy sauce
- 2 tablespoons red chilli sauce
- 4-5 cups vegetable stock
- 1½ tablespoons corn flour slurry
- 3-4 tablespoons diagonally sliced spring onion greens + to sprinkle
Method
- Halve Pro V Select Whole Natural Almonds.
- Heat oil in a non-stick tawa, add garlic, ginger and celery, mix and sauté for 1 minute.
- Add fresh red chillies and mix well. Add carrot and spring onion bulbs and mix well. Add button mushrooms, shimeji mushrooms and shitake mushrooms, mix well and sauté for 1 minute.
- Add pak choy and mix well. Add salt and black pepper powder and mix well. Add almonds and mix well. Add dark soy sauce, red chilli sauce and mix well.
- Add vegetable stock and allow to boil. Add corn flour slurry and mix well.
- Add cooked rice, mix well and cook on medium heat for 4-5 minutes.
- Add spring onion greens and mix well.
- Transfer into a serving bowl, sprinkle spring onion greens and serve hot.
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