Vegetarian Mushroom Rice

Time: 40minutes Ingredients: 1 cup of basmati rice (Low GI), 200g 1 piece of tau kwa, diced 3 pieces of shitake mushroom, diced 1 large king oyster mushroom, diced ½ can of green peas, drained ¼ small cabbage, shredded 3 cloves of garlic, chopped 3 tablespoons of canola oil 1 tablespoon of vegetarian oyster sauce 2 teaspoons of dark soy sauce (HCS) 2 teaspoons of light soy sauce (HCS) ¼ cup of water White pepper to taste 1-2 tablespoons of cashew nut (unsalted) 1 piece of Star Anise (optional)

Preparation:

• Wash the basmati rice and place the washed rice into a rice cooker.
• Heat the 1-2 tablespoon of oil in a frying pan over medium heat. Pan fry the diced the diced tau kwa until golden brown and crispy. Place the fried tau kwa aside.
• In a clean frying pan, heat another 1 tablespoon of oil over medium heat. Stir fry chopped garlic until fragrance. Add the shitake mushroom, king oyster mushroom, cabbage and stir fry for approximately 2-3 minutes. Add the green peas into the mixture and continue to stir fry for approximately 1-2 minutes.
• Season the vegetables with vegetarian oyster sauce, dark soy sauce, light soy sauce and white pepper. Place the cooked vegetables aside.
• Pour the pan-fried tau kwa, Star Anise and fried vegetables onto the rice. Stir well before adding water into the rice.
• Cook for approximately 30 minutes before serving. Garnish the rice with cashew nuts to increase protein and fibre intake.