Name: Chinese cabbage, bean, shiitake mushroom and water chestnut stir-fry
Ingredients: handful of mint leaves, shredded; 200 ml thick plain yoghurt; 2 tablespoons avocado oil (or try groundnut or a refined vegetable oil); 1½ cups of jasmine rice (or basmati); 2 thumbs of ginger, peeled; large handful of basil leaves (regular or Thai basil), torn; 1 chilli, chopped (more or less to taste); 4 garlic cloves, chopped; handful of curry leaves; large handful of beans, topped (I used yellow beans); 2 handfuls of fresh shiitake mushrooms, stems removed and discarded (or saved for vegetable stock) and caps sliced; 4 tablespoons pine nuts; small tin of water chestnuts, drained, or 12 fresh ones, peeled, cut into discs; ½ large or 1 small Chinese cabbage, shredded; 6 tablespoons soy sauce; 4 spring onions, sliced into 1cm lengths; 2 teaspoons toasted sesame oil

Preparation info

Difficulty
Easy

Appears in

Vegetables

By Peter Gordon

Published 2007

About

Stir-fries and rice are a brilliant means of making a few vegetables and leftovers go a long way – but they are also a great way to cook very fresh vegetables very quickly Have the rice cooked before you even begin to cook the stir-fry.

Ingredients

1½ cups of jasmine rice (or basmati)
2 thumbs of ginger, peeled

Method

Rinse the rice really well in a sieve and then put it in a pot with 3 cups (750 ml) of cold water. Thinly slice half the ginger and add to the rice, bring it to the boil, then put a lid on and cook on the

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Chinese cabbage, bean, shiitake mushroom and water chestnut stir-fry

Ingredients

Method

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