Rice with Mixed Vegetables

Name: Rice with Mixed Vegetables
Yield: Serves 4
Cuisine: China
Ingredients: 5 ml/1 tsp cornflour/cornstarch blended to a paste with 15 ml/1 tbsp cold water; 150 g/5 oz pak choi/bok choy, finely sliced; 30 ml/2 tbsp vegetable oil; 2 garlic cloves, chopped; 800 g/1¾ lb/7 cups cooked rice; 150 g/5 oz lean pork, finely sliced; 30 ml/2 tbsp light soy sauce; 5 ml/1 tsp ground black pepper; 30 ml/2 tbsp peas, thawed if frozen; 4 dried Chinese black mushrooms, soaked in 150 ml/1¼ pint/⅔ cup boiling water for 30 minutes

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

A Cantonese staple, this originally called for 10 different greens to be cooked with the rice. The tradition doesn’t have to be followed to the letter for it to taste scrumptious, but it is a good idea to use several types of vegetable, plus a little meat for extra flavour.

Ingredients

4 dried Chinese black mushrooms, soaked in 150 ml/1¼ pint/⅔ cup

Asia
China
Guangzhou
Cantonese
Main course

Method

Using a slotted spoon, transfer the mushrooms to a board. Cut off and discard the stems. Chop the caps finely. Strain the soaking liquid into a jug or cup and set aside.
Heat the oil in a wok, add the garlic and fry over medium heat for 40 seconds, until light brown. Add the pork and fry for 2 minutes.
Add the pak choi, peas and mushrooms. Stir, then