Stir-Fried Vegetables and Mushrooms
Cook the rice in 400 ml (approximately 13 ounces) of vegetable broth until tender. Peel the carrots and cut into 1 cm (approximately 1/2 inch) thick slices. Rinse and halve the peppers. Remove the seeds and julienne. Trim the cabbage and cut into large strips. Clean the mushrooms. Sweat the carrots and the peppers in oil.
One after another, add the cabbage, baby corn, both mushrooms, and the sprouts. Simmer together for 5 minutes until al dente. Season to taste with soy sauce, fish sauce, and pepper. Serve the vegetables with the cooked rice.