Rice and assorted vegetables cooked in claypot flavoured with oriental sauces.
Preparation Time : 15- 20 minutes
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
Long grain rice, cooked
2 cups
Olive oil
2 tablespoons
Spring onions, roughly chopped
4-5
Broccoli, small
8-10 florets
Salt
to taste
Ginger, sliced
1 inch piece
Button mushrooms, quartered
4-5
Pak choy, roughly chopped
3 leaves
Cornflour/ corn starch
1 teaspoon
Vegetable stock
11/4 cups
Sugar
1 teaspoon
Soy sauce
2 teaspoon
Black pepper powder
1/2 teaspoon
METHOD
Heat one tablespoon oil in a pan. Add spring onions and broccoli and salt. Sprinkle a little water and toss on high heat for two minutes. Transfer into a clay pot and spread the rice over it.Heat the remaining oil in the pan, add ginger, mushrooms and pok choy and stir. Mix cornflour in one tablespoon vegetable stock. Add sugar, soy sauce, one cup vegetable stock and cornflour mixture to the pan and cook. Add salt and black pepper powder and mix. Simmer on medium heat for two minutes. Pour this sauce over the rice and serve hot. If you need to serve after a while, you can heat it in the oven or a microwave oven.
