- Heat oil in a non-stick deep pan, add garlic, ginger, celery stalk and sauté for 1 minute. Add spring onion and sauté well. Add yellow squash, green zucchini, carrot, button mushrooms, shiitake mushrooms and sauté for 1-2 minutes. Add capsicums and sauté. Add salt, crushed black peppercorns, soy sauce, red chilli sauce and mix well. Add oyster sauce, mix well. Add vegetable stock, 1½ cups water and mix well. Cover and cook for 2-3 minutes. Add corn flour slurry and mix well. Cook till the mixture thickens. Add bok choy and mix. Add basmati rice and mix well. Cook for 1 minute. Add spring onion greens and take the pan off the heat. Transfer prepared rice into a serving bowl, garnish With spring onions and serve hot.
Vegetable Pot rice
#myrecipe
By Chandana Guptha
Jan, 6th
587
Servings
2 persons
Cook Time
40 minutes
Ingredients
18
- 20
Ingredients
- ½ medium yellow squash, cut into diamonds
- ½ medium green zucchini, cut into diamonds
- 1 medium carrot, peeled and cut into diamonds
- 3-4 button mushrooms, quartered
- 4-5 dried shiitake mushrooms, soaked, drained and
- 1 cup mixed coloured capsicum triangles
- Basmati rice
- Oil
- Ginger garlic
- Cerely stalk chopped
- Onion
- Salt
- Pepper
- Soy sauce
- Red chilli sauce
- Oyster sauce
- Vegetable stock
- Corn flour slurry
- Fresh bok Choy leaves
- Spring green onion
