Special Equipment

Wok or Deep Frypan/Skillet

Preparation time: 15mins
Cooking time: 20 mins

Ingredients

3 cups cooked Brown Rice
1/4 Spanish Onion, finely diced
1 cup of French Beans, cut to 3cm pieces
1/2 cup of Edamame Beans*
1 cup of Cabbage, shredded
1/2 bunch of Choy Sum* and cut into stalks of 5cm long

2 cloves of Garlic, chopped
Vegetable Oil
1 tablespoon of Soy Sauce
1 tablespoon of Oyster Sauce
1 teaspoon of Sesame Oil
Salt
Black Sesame Seeds for garnishing (optional)

Create

Cook the Brown Rice according to the instructions to yield 3 cups of cooked Rice.

Prepare the Vegetables according to the specifications above. The Vegetables will each be cooked separately first so that it can be layered on top of the rice.

To cook the beans:

In the Wok or Fry Pan, heat up 1 teaspoon of the Vegetable Oil. Add 1/3 of the chopped Garlic and stir until aromatic. Add the Beans and sauté until just cooked. This will take around 3 mins. If it appears the Beans are drying up whilst cooking, add a bit of water. Season with some of the Soy Sauce to taste. Once ready, set aside.

To cook the Cabbage:

In the Wok or Frypan, heat up 1 teaspoon of the Vegetable Oil. Add 1/3 of the chopped Garlic and stir until aromatic. Add the cabbage and stir well. The Cabbage will appear cooked once it has reduced from its original volume and it is slightly translucent. This will take around 3 mins. Add the Sesame Oil at the last minute and then aside once cooked.

To cook the Choy Sum:

In the Wok or Frypan, heat up 1 teaspoon of the Vegetable Oil. Add 1/3 of the chopped Garlic and toss in the Choy Sum. Choy Sum takes very little time to cook and sometimes it is better to take it off the heat before it is ready. It will continue to cook whilst not even on the heat. Allow 1 min in the Wok/Frypan the most. Take off heat and set aside.

To cook the Edamame Beans:

Depending on how you bought these Beans, prepare according to the instructions. The ones I have bought are frozen and in pods. Boil or steam for a few minutes and then remove the beans from the pods. Set aside.

To cook the Rice:

In the Wok or Fry, heat up 1 tablespoon of Vegetable Oil and season the wok with a bit of Salt. This will help to prevent the rice from sticking to the Wok. Allow to heat up. Once hot, add the Spanish Onion and stir briefly and then add the brown rice. Add the remaining ½ tablespoon of Soy Sauce and ½ tablespoon of Oyster Sauce and mix in well. Cook until the Rice appears well coated and almost ‘toasted’ by the heat of the Wok. When ready, dish into the bowls.

Layer the Vegetables on top of the Rice and sprinkle with some Black Sesame Seeds if desired.

Serves 2

Refer ‘The Asian Pantry’