Mushroom Fried Rice
Posted on April 19, 2013 by The Gourmet Vegan - No Comments
Mushroom Fried Rice
I wasn’t even sure if it would be possibly to replicate the flavours in a takeaway mushroom fried rice, but I was extremely and pleasantly surprised. Part of the Gourmet Vegan Saturday Night Chinese Takeaway. Simple and delicious, this is an amazing friend rice recipes to accompany any other Chinese dishes.
Originally posted as part of the “Saturday Night Takeaway” feature by, The Gourmet Vegan.
 30 Minutes |
 Serves 2 |
 ? kcal per serving |
INGREDIENTS
200 g long grain white rice
500 ml water
1/2 teaspoon salt
2 tablespoons groundnut oil
2 large spring onions, chopped
1 red chilli, chopped ( optional )
150 g mushrooms, chopped
3 tablespoons sweetcorn
2 handfuls frozen peas
1 teaspoon sugar
2 tablespoons light soy sauce or tamari
METHOD
Start by preparing the rice. Soak the rice in a bowl of water with a teaspoon of salt for 30 minutes. This helps to soften the rice and removes the excess starch.
Rinse well in a sieve, under running water, and put into a saucepan with 500 ml of water and the 1/2 teaspoon salt. Bring to the boil, reduce the heat to low, cover and cook until all of the water has been absorbed.
Set aside and allow to go cold. Fluff with a fork so that all of the grains are separated.
To complete the dish, heat the oil in a large frying pan. When hot, add the spring onions, stir for 10 seconds before adding the rice and mushrooms. Continue to fry for a further 20-30 seconds before adding all of the other ingredients. Continue to fry until the vegetables have started to soften but are still crisp and serve.
RECIPE NOTES
Serve alongside other dishes from my Chinese “Saturday Night Takeaway” feature.
RECIPE TIPS
If the rice is soaked in advance, this dish can be prepared in as little as 15 minutes.
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Braised Red Gem Lettuce with Leeks and Peas
Posted on February 20, 2013 by The Gourmet Vegan - No Comments
Braised Red Gem Lettuce with Leeks and Peas
This is my interpretation of a French classic. This is so easy to prepare and has the most amazing flavours and textures. This can be served as a side dish to most meals that would normally have a side of vegetables. It can also be a main meal in its own right.
| 60 Minutes |
Serves 2-4 |
16 kcal per serving for 2 |
INGREDIENTS
2 medium red gem lettuce (or other), base removed and leaves washed
100g leek, finely chopped
200g frozen peas
500ml vegetable stock
2 heaped teaspoons corn flour mixed with a little water to form a paste
1 teaspoon vitalite or other vegan spread
1/2 teaspoon agave
METHOD
Begin by preparing the stock. Put the vegetable stock in a pan and bring to a simmer. Mix in the prepared corn flour, whisk to assure that no lumps form and simmer until the stock slightly thickens. Add the butter and agave nectar, stir well and remove from the heat.
Layer the vegetables In a medium sized oven proof dish. Start with a layer of lettuce leaves followed with a layer of leeks and then a layer of peas. Continue layering and be sure that the final layer is made up of lettuce leaves.
Pour over the stock, cover with foil and bake in the oven for 40-45 minutes.
RECIPE NOTES
RECIPE TIPS
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