Preparation time is 30minutes
Cook time is 20minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 6 dried black mushrooms
- 1 1/4 cup water
- 200grams long-grain rice
- 150grams fine green beans, washed and trimmed
- 120grams broccoli
- 1tablespoons vegetable oil
- 1 zucchini, sliced into thin strips
- 1 carrot, sliced into thin batons
- 1teaspoons fresh root ginger, grated
- 2 pinches salt
- 2 pinches pepper
Nutrition per serving
1400kJ / 335Cal
1400 Kilojoules or 335 Calories
16% of daily energy intake*
Protein
12.1grams
Fat
5.9grams
Carbs
55.8grams
Sugars
3.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place the mushrooms in a bowl and cover with warm water. Leave to steep for around 30 minutes.
Step 2 of 4
Place the rice in a heavy-based saucepan. Add the water and season with a pinch of salt and pepper. Bring to the boil, cover, lower the heat and cook for around 15 minutes. Take the pan off the heat and stand, covered, for about 10 minutes. Fluff up the rice by stirring it with chopsticks.
Step 3 of 4
Meanwhile, cut the green beans into 4 cm (1½ inch) slices. Slice the zucchini into thin strips and slice the carrot into thin batons. Break the broccoli into florets. Rinse and drain them. Drain the mushrooms well, remove the stalks and slice the caps finely.
Step 4 of 4
Heat the oil in a wok. Stir-fry all the vegetables for 3-4 minutes. Season with a bunch of salt and pepper, then sprinkle with the grated ginger. Serve with the hot rice.
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