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Vegetable-filled Chinese Rice Bowl

Vegetable-filled Chinese Rice Bowl

This is a Chinese style rice bowl with a lot of different vegetables.
Definitely a good way to use up all your vegetables in the refrigerator!

Ingredients: 3 servings

Sliced pork belly
120 g
Chinese cabbage
150 g
Carrot
30 g
Shiitake mushroom
2
Enoki mushrooms
1 pack
Shimeji mushrooms
1/2 pack
Garlic chives
1/2 pack
Bean sprouts
100 g
Spinach
50 g
Sesame oil
2 teaspoons
Grated ginger
(1/2 teaspoon + 1 1/2 teaspoons)
Garlic powder
to your liking
Pepper
a pinch
Weipa
15g
Katakuriko dissolved in water
2 tablespoon each (combined)
Water
500 ml
Plain steamed rice
To your liking

Steps

1. Turn off the heat, bring the vegetables to one side, leaving the liquid to the front. Add the katakuriko slurry, and mix well.
2. Stir fry the sliced belly pork and about 1/2 teaspoon of grated ginger in tube. Oil is not necessary for frying, as there will be oil from frying the pork.
3. Take out and put the meat aside in a dish. Add sesame oil in a frying pan, stir fry all the vegetables together with the ginger (1 teaspoon) and garlic powder.
4. Continue to stir fry until the vegetables soften, return the meat and add the required water, and bring it to boil.
5. Add Weipa Chinese chicken stock granules and pepper.
6. Turn off the heat, bring the vegetables to one side, leaving the liquid to the front. Add the dissolved katakuriko, and mix well.
7. When everything is combined well, turn back the heat and cook until thickens.
8. Place the cooked plain rice in a dish, put the stir-fried vegetables on top, and serve.

Story Behind this Recipe

It's an easy way to eat a lot of vegetables.
Definitely a handy dish when the vegetables need using up!