Mushroom and Tofu Stir-Fry with Wild Rice
Ingredients
- Ingredients
- 200 grams Basmati rice
- 100 grams Wild rice
- 12 dried Tongu mushrooms
- 1 stalk Celery (trimmed, sliced)
- 2 carrots (peeled and chopped about 3 x 0.5 cm)
- 200 grams Bamboo shoots (canned, chopped)
- 1 red Bell pepper (trimmed, halved, seeded and cut into 2 cm wide pieces)
- 2 scallions (trimmed, cut into small pieces)
- 1 red onion (finely diced)
- 1 garlic clove
- 1 tsp freshly grated ginger
- 3 Tbsps sesame oil
- 250 grams Tofu
- salt
- freshly ground peppers
- 3 Tbsps soy sauce
- 1 Tbsp Sherry vinegar
Preparation steps
Boil the wild rice with 400 ml of salted water (approximately 1 1/2 cups) and cook, covered, for about 45 minutes.
In another pot, boil the rinsed basmati rice with 400 ml of salted water (approximately 1 1/2 cups) and simmer over low heat until swollen.
Cover the mushrooms with hot water and leave to soak for about 15 minutes. Drain (collecting the water), remove the stems and cut into quarters. Pour the mushroom water through a sieve and set aside.
In a wok (or pan), heat some oil and sauté the red onion, ginger, crushed garlic, mushrooms, carrots, celery and bell pepper for about 6 minutes. Add the bamboo shoots and scallions and fry for another minute.
Cut the tofu into bite-size pieces and season with salt and pepper.
Fry the tofu pieces in some oil until golden brown.
Drain the wild rice, mix with the basmati rice and stir into the vegetables. Mix in the mushroom water, soy sauce and sherry vinegar and bring to a boil.
Season with salt and pepper, add the tofu pieces and serve arranged on plates.
