*in Kevin Hart voice* I promise you boo boo, you're going to LOVE this recipe. It's just as good or even better than the Chinese restaurants.
Vegetables (click each ingredient to see examples)
Note: When using white cabbage, only use the white leaves. Peel and discard the green cabbage leaves until the white leaves are exposed.
Rice
- 3 cups sweet rice; the brand I used was Hakubai but I believe any brand will do
Seasonings
- 3 tbsp. soy sauce; I used the Kikkoman brand
- Salt (to taste)
- 1/2 tsp. crushed red pepper
- 8 tbsp. olive oil
- 6 tbsp. water mixed with 1 tbsp. flour
Tools
- Skillet
- 2 Mixing bowls
- Cutting board
- Kinfe
- Food Processor (or just use the knife if you don't have one)
- Cheese grater (if you aren't using a food processor)
- Measuring spoons
- Medium sized pot
- Tap water
- 7 cups drinking water
Part 1:
- Add rice to one of the mixing bowls. Add 4 cups (bottled) water to the rice until the water is about 1 inch above the rice. Let soak for at least 30 minutes.
- After 30 minutes, pour water off of the rice. Add the same amount of tap water to the rice and gently wash the rice with your hand by moving your hand through the rice in circles. Pour the water off of the rice and repeat this process until the water in the bowl is clear.
- Place the pot on a stove top on high heat.
- Add the rice to the pot, add 3 cups of water to the rice, then close the lid. Do not stir the rice during the cooking process.
- After about 5 - 10 minutes, when the rice is boiling, change to medium heat and leave the lid open a little so the water won't overflow.
- When you can no longer see the water, lower the heat to low and let it steam for about 10 minutes. Remove from stove top and prepare to cook vegetables.
Note: Do not add salt to the rice until after you cook the vegetables. Adding salt to the rice before tasting how much salt is in the vegetables can cause the dish to become too salty once the dish is mixed together. You may find that you do not need to add salt to the rice once you add the vegetables to it.
Part 2:
- Place the peeled garlic and ginger into the food processor (FP). Pulse until the ingredients become fine pieces. If you are using a knife (K), mince the garlic and ginger.
- Remove the garlic and ginger mix from the FP and place in one of the mixing bowls.
- Shred the carrots, either by hand or in the food processor. At this point you are done with the FP and the carrots can be left in the FP bowl.
- Using your cutting board, cut the remaining vegetables as described under the Vegetable section above.
- Place a skillet on the stove on medium high heat, add 2 tbsp. olive oil to the pan and let it heat up. To test if your pan is hot enough, add a small piece of garlic. You should hear a light sizzle, this means your pan is ready.
- Add the garlic and ginger mix to the pan along with the crushed red pepper. Stir and leave in pan for about 30 seconds. Scoop out the mix and set them aside in the mixing bowl.
- Repeat step 5 and add the sliced onions and scallions. Cook for 1 minute. Place in mixing bowl with garlic and ginger mix.
- Repeat step 5 and add the zucchini and yellow squash. Cook for 30 seconds. Place in mixing bowl.
- Repeat step 5 and add the carrots. Cook for 1 minute. Place in mixing bowl.
- Without adding any additional oil to the pan, add the sliced cabbage. Cook for 2 minutes. Place in mixing bowl with other vegetables. Place the pan on low heat
- In a small cup mix the flour and water until smooth.
- Add the soy sauce and flour mixture into the pan and whisk until smooth. Turn the stovetop on to medium high heat again. Let sauce simmer until it starts to gently bubble (not boil).
- Add the vegetables back into the pan and mix until coated with the sauce.
- Taste and add salt or more soy sauce if necessary. Mix and let simmer for 30 seconds. Place vegetables into a serving bowl. Serve hot. Enjoy!
