Rinse the rice really well in a sieve and then put it in a pot with
Mix the mint into the yoghurt with half a teaspoon of salt and put to one side.
When the rice is almost ready, heat the wok to a moderate heat and add the oil, curry leaves, garlic and chilli. Cook over a moderate heat for a few minutes, until the garlic begins to colour, stirring often. Add the nuts and shiitake mushrooms, and cook until the nuts begin to colour, stirring often. Add the beans and half the soy sauce, then turn the heat up and cook for a few minutes, tossing occasionally.
Turn the heat to full, then add the cabbage and water chestnuts, and begin to toss and mix until the beans are just cooked through and the cabbage is wilted. Add the remaining soy sauce and the sesame oil, together with the spring onions and basil, and cook for a further minute.
Divide the rice between 4 warmed bowls and spoon the vegetables on top. Serve the minted yoghurt in a separate dish.
© 2007 Peter Gordon. All rights reserved.