Ingredients (use vegan versions):
- 1 cup raw rice (calrose or basmati)
- 1 can bamboo shoots
- 1 cup bean sprouts
- 3 scallions, chopped fine
- 1 can water chestnuts, chopped coarse
- large handful of snow peas, remove the stems
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1/4 cup light soy sauce
- 1 tablespoon vegan wine vinegar
- white pepper to taste
- 1/4 cup peanut oil (or a little less)
Directions:
Cook the rice while preparing the vegetables (I just throw it
in the rice cooker with 2 cups of water). Prepare all of the
vegetables, spices, and sauces for all dishes in advance, so the
final step of stir frying can be done quickly. Heat the wok.
Put the oil into the wok and let it heat. Throw in the garlic
and ginger, stir fry for 1 minute, then add the cooked rice.
Stir and toss for about 3 minutes; then add (one minute apart)
the bamboo shoots, water chestnuts, snow peas, bean sprouts, and
scallions. Stir fry for about 2 minutes after the scallions, then
add the soy sauce and vinegar, stir to mix, sprinkle with white
pepper (about 1/4 tsp or to taste), and serve.
Serves:
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