CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Grains |
Vegetarian |
Low-fat, Main dish, Rice, Vegetarian |
4 |
Servings |
INGREDIENTS
1 1/2 |
c |
Rice |
1 |
T |
Peanut oil |
1 |
pn |
Salt |
|
|
White pepper |
1 1/2 |
T |
Vegetarian oyster sauce |
1 |
T |
Vegetable stock |
2 |
t |
Light soy sauce |
1 |
t |
Dry white wine |
3/4 |
t |
Sugar |
1/2 |
t |
Sesame oil |
1 1/2 |
t |
Ginger, minced |
1 1/4 |
c |
Peas |
4 |
|
Oil-packed sun-dried tomato |
|
|
halves rinsed dried & |
|
|
diced |
4 |
|
Scallions, thinly sliced |
3 |
T |
Cilantro, minced |
INSTRUCTIONS
In a large saucepan, cover the rice with cold water. Rub the rice
between your hands. Drain well and repeat the rinsing process two
more times. Return the rice to the pan, add 1-1/2 cups of cold water
and let soak for 2 hours. Bring the rice to a boil over high heat &
cook until the rice is tender. Fluff with a fork. In a small bowl,
combine the oyster sauce, chicken stock, soy sauce, wine, sugar,
sesame oil and a pinch of white pepper. Set a wok over high heat for
30 seconds. Add the peanut oil and swirl to coat until a wisp of
white smoke appears. Add the ginger and stir-fry for 20 seconds. Add
the cooked rice and stir fry until very hot, 2 to 3 minutes. Add the
oyster sauce mixture to the wok and stir until the rice is thoroughly
coated. Stir in the sun-dried tomatoes, scallions & cilantro, mix
well and serve. Adapted from "Food & Wine" October, 1993 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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