Usuba
Chinese-style rice with vegetables
An aromatic dish with rice, fresh and dried vegetables, seasoned with soy sauce and ginger. Cooked in a wok with garlic and vegetable mix.
- Total
- 45 min
- Standard serving
- 437.1 g
Ingredients
Total 12- Long-grain rice
71.25 g≈ 1/3 cup - Vegetable oil
15 ml≈ 1 tbsp - Garlic
1.5 g≈ 1/2 clove - Ginger root
0.25 slice - Dark soy sauce
0.25 tbsp - Light soy sauce
3.75 ml≈ 3/4 tsp - Tomatoes
180 g≈ 1.5 pcs - Sweet pepper
37.5 g≈ 1/4 pcs - Mushroomsсушеный
37.5 g≈ 1.5 pcs - Green peasзамороженный · горошком
15 g≈ 1.5 tbsp - Cucumbers
75 g≈ 1/2 pcs - Salt
to taste
Instructions
- 1
Step 1
Bring 2.5 liters of water to a boil in a deep saucepan, salt it, add the rinsed rice and cook over moderate heat for 7 minutes.
- 2
Step 2
Drain the water and cook the rice under the lid on low heat for another 5 minutes.
- 3
Step 3
Remove the pot from heat and let the rice steam under the lid for 5 minutes.
- 4
Step 4
Wash the sweet pepper, remove the stem with seeds, and cut into cubes.
- 5
Step 5
Pour hot water over dried mushrooms, leave for 30 minutes, then drain the water and cut the mushrooms into cubes.
- 6
Step 6
Thaw and boil the green peas.
- 7
Step 7
Wash the cucumbers and cut them into cubes.
- 8
Step 8
Wash the tomatoes, pour boiling water over them, cool in cold water, remove the skin and cut into cubes.
- 9
Step 9
Peel the ginger, wash it and grate it on a fine grater.
- 10
Step 10
Mince the garlic.
- 11
Step 11
Heat oil in a wok, add garlic and ginger, stir-fry for 30 seconds. Add tomatoes, bell pepper, mushrooms, peas and cucumbers, stir-fry for another 4 minutes. Pour in dark and light soy sauce.
- 12
Step 12
Pour the rice into the wok, stir and heat for 2–3 minutes.
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