- 1). Bring the water to the boil and salt lightly. Add the rice, cover with the lid and simmer until the water has almost dispersed. This process takes between 15 and 20 minutes. Stir the rice after 15 minutes and place the lid back on top. Check the rice after five minutes and taste it to ascertain whether it is cooked. If so, strain and return it to the pan until the stir fry is ready.
- 2). Cut and slice the vegetables accordingly. Julienne slices are thin and evenly cut, which helps them to cook at the same pace. Cut all the peppers and the carrots into julienne slices and place them in a wok or large frying pan with the heated canola oil. Slice the onion and place in the wok.
- 3). Add the garlic and ginger into the wok and stir. Add the teriyaki or soy sauce and the sesame oil and keep stirring. Add the baby sweetcorn and stir. Reduce down for 1 minute and then add the squash and the zucchini.
- 4). Add the eggplant to the mix and stir in. Leave the mix to cook for 2 minutes and then add the straw mushrooms and bok choy. Add the bean sprouts and snow peas closer to the end of cooking so they remain a little crunchy.
- 5). Plate up the rice and place the stir-fried Sichuan vegetables on top.
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