Veggie Stir fry Rice

Ingredients:

15 Dried shiitake mushrooms

25g Vincent vegan ham

25g Vincent TVP soy mince

400ml Shiitake mushroom water

100 g Edamame (green soy bean)

1 carrot

1 oyster mushroom

40 g Dried radish

3 tablespoons sesame oil

3 tablespoons light soy sauce

1/4 teaspoon Five-spice powder

1/2 teaspoon Salt and pepper

2 cups cooked glutinous rice

1.2 cups of water

Ginger slices

Cooking Instructions:

1. Rinse the dried radish briefly, soak in water for about 20-30 minutes, then drain and set aside. Rinse the dried shiitake mushrooms, soak in water until softened, then shred and set aside. Soak TVP in water until softened, then drain and set aside. Dice the carrot, vegan ham and the king oyster mushrooms and set aside.

2. Heat a pan over medium-low heat, add 3 tablespoons of sesame oil and 2-3 slices of ginger. Then add the chopped shiitake mushrooms and stir-fry until fragrant, add the dried radish, TVP, vegan ham and mushrooms and stir-fry until fragrant (about 7-10 minutes).

3. Add 3 tablespoons of light soy sauce, 1/4 teaspoon of five-spice powder, and 1/2 teaspoon of salt and pepper. Stir-fry with the ingredients until fragrant.

4. Add diced carrots and edamame and stir-fry for about 3-5 minutes.

5. Add the shiitake mushroom water and stir-fry with the other ingredients. Cover with a lid and simmer over medium-low heat for about 10-12 minutes. Then add the cooked glutinous rice, continue to stir-fry evenly until the sauce is reduced and thickened. Server the rice when it is hot.