Stir-fried Rice and Pak Choy with Carrots and Zucchini (Asian style)

Preparation

1. STEP 1 OF 11

   Wash the pak choy well. Separate the leaves and cut the stems into pieces about 2-3 cm long.

2. STEP 2 OF 11

   Cut the carrot and zucchini into thin sticks or julienne. Thinly slice the spring onion. Mince the garlic and grate the ginger.

3. STEP 3 OF 11

   Prepare the rice: bring the water (720 g) to a boil. Add the rice (370 g), the knob of butter and salt. Cover with a lid, lower the heat and cook for 18 minutes. Turn off the heat and let rest covered for another 10 minutes. Then fluff with a fork.

4. STEP 4 OF 11

   In a wok or a large frying pan heat a drizzle of extra virgin olive oil over medium-high heat.

5. STEP 5 OF 11

   Add the minced garlic, grated ginger, sliced spring onion and, if desired, the chili. Stir-fry for about 20 seconds until fragrant.

6. STEP 6 OF 11

   Add the carrots and stir-fry for 2 minutes.

7. STEP 7 OF 11

   Add the zucchini and the pak choy stems, continue cooking for about 3 minutes, stirring.

8. STEP 8 OF 11

   Finally add the pak choy leaves and stir-fry for 1-2 minutes, until they remain green and crisp.

9. STEP 9 OF 11

   Pour in the soy sauce and, if using, the oyster sauce. Mix well and let the flavors develop for about 1 minute. Turn off the heat and add a drizzle of sesame oil.

10. STEP 10 OF 11

    If you want a complete meal: in a separate non-stick pan scramble the egg and add it to the rice. Add the rice to the vegetables in the wok and toss briefly with a spatula to separate and combine well.

11. STEP 11 OF 11

    Finish with toasted sesame seeds or chopped peanuts if liked and serve immediately.

Suggestions

• Wok or large frying pan

• Pot with lid (for the rice)

• Knife and cutting board

• Grater (for ginger)

• Spatula

General Information

Analysis

Macronutrients (100 gr)