Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 200grams long-grain rice
- 200grams snow peas
- 2 carrots
- 120grams bean sprouts
- 1 clove garlic
- 1tablespoons vegetable oil
- 1teaspoons fresh root ginger, grated
- 3 tsps soy sauce
- 1 pinch caster sugar
- 0.(3) cup water, warm
- 1 pinch salt
- 1 pinch pepper
Method
Step 1 of 4
Place the rice in a heavy-based saucepan. Add the water and season to taste. Bring to the boil, then cover. Lower the heat and cook for around 15 minutes. Take the pan off the heat and leave it resting, covered, for about 10 minutes. Aerate the rice by stirring it with chopsticks.
Step 2 of 4
Top and tail the snow peas, removing any stringy bits. Rinse and drain, then cut them in half. Peel and grate the carrots. Pick over the bean sprouts, wash them in cold water and drain. Peel and finely chop the garlic.
Step 3 of 4
Heat the oil in a wok. Quickly stir-fry the garlic and ginger then add the snow peas, carrots and bean sprouts. Stir-fry for 2-3 minutes then add the soy sauce, caster sugar and warm water. Cover and leave to simmer for 3 minutes.
Step 4 of 4
Serve the vegetables with the hot rice.
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