I love the sauce but broccoli and mushrooms too. So, I made this rice and it became a huge hit with kids.
This rice can be made as a quick dinner or for lunch boxes. I’m sending this dish to blogging Marathon #72 under vegetarian dinner recipes.Preparation Time: 10 minutes
Cook Time: 15 minutes
Serves : 4-5
Broccoli florets : 2 cups
Purple or red cabbage: 1 cup
Carrots : 2 cut into julienne
Mushrooms : 200 grams diced
Scallions / green onions : 2 chopped
Rice : 2 cups
Szechuan sauce: 1/2 cup
Soy sauce: 1 teaspoon
Chili vinegar: 1 teaspoon
Ground Pepper: 1/2 teaspoon
Peanut or Sesame oil : 2 tablespoons
Salt to taste
Cook rice by adding 4 cups of water and let it cool off for 1/2 hour. (Left over rice can be used)
Heat oil in a wok on high heat and add cabbage. Sauté for 1 minute and add broccoli and carrots. Stir fry for 2 minutes. Add mushrooms and stir fry for 2 minutes.
Add the sauces and salt. Fry for 1 minute and add rice. Stir well to get coated and turn off the stove.
Add scallions and serve hot.