CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Vegetables |
|
June 1991 |
1 |
Servings |
INGREDIENTS
1/2 |
c |
Long-grain rice |
1/4 |
t |
Salt |
1 1/2 |
T |
Vegetable oil |
1 1/2 |
t |
Grated peeled fresh ginger |
1/3 |
c |
Thawed frozen peas |
1/3 |
c |
Thawed frozen corn |
1/4 |
c |
Coarsely grated carrot |
2 |
|
Scallions, sliced thin |
1/2 |
t |
Worcestershire sauce |
2 |
t |
White-wine vinegar or |
|
|
distilled white |
|
|
vinegar |
1/4 |
c |
Finely chopped fresh basil |
|
|
leaves |
|
|
minutes. |
INSTRUCTIONS
In a bowl wash the rice well in several changes of cold water and
drain it in a sieve. In a small saucepan combine the rice, the salt,
and 3/4 cup water and simmer the mixture, covered, for 18 minutes, or
until the water is absorbed. Transfer the rice to a large bowl and let
it cool for In a wok or heavy skillet heat the oil over high heat
until it is hot but not smoking and in it stir-fry the ginger for 10
seconds, or until it is fragrant. Add the rice, the peas, the corn,
the carrot, and the scallions and stir-fry the mixture for 1 minute.
Add the Worcestershire sauce and the vinegar and stir-fry the mixture
for 1 minute, or until it is hot. Stir in the basil and salt and
pepper to taste. Serves 2. Gourmet June 1991 Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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