Chinese cabbage, bean, shiitake mushroom and water chestnut stir-fry from Vegetables: The new food h

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

app.ckbk.com

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...

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Ingredients

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