Recipes From China #92
with
Chyou

Chyou's Stewed Rice

Preperation Period: 15 minutes
Cooking Period: 7 minutes
Total Cooking Period: 22 minutes

Can make up to: 4 servings

INGREDIENTS

three cups chinese rice
half cup blached cauliflower florets
half cup blanched and diagonally cut babycorn
half cup thinly cutted
half cup blanched and diagonally cut carrots
quarter cup sliced spring onions whites and greens
two tbsp oil
half cup milk
one cup clear vegetable stock
one tbsp cornflour
half tsp sugar
salt to your preference

PROCESS

Mix the cornflour and two tbsp water in a bowl and blend well. Keep aside.

Heaten up the oil in a pan over a high flame, put the capsicum and spring onion whites and greens and cook on a high flame for one minute.

Put the cauliflower, baby corn, capsicum, carrots and sauté on a high flame for three to four minutes.

Put the milk, vegetable stock and cornflour-water mixture, combine well and cook on a high flame for one minute, while mixing continuously.

Put the rice, sugar and salt, blend well and cook on a high flame for one minute, while blending occasionally.

Serve warm.

Hope you enjoyed it!

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@chineserecipes
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