1 cup raw short grain rice
about 2 cups stock
1 can bamboo shoots
1 tsp sherry
1 tsp chile sauce
1 tsp crystalised stem ginger, chopped finely
The original recipe containted 1 tsp sesame oil, which I have ommitted. I
like to use Japanese style seaweed dashi as stock, shitaki mushroom stock
is also yummy. A good strong veggie stock gives this dish a great flavour.
Put rice in nonstick pan with enough stock to cover. Simmer till rice is
cooked, adding more liquid if needed. Brown the onion, add the other sauce
ingredients cook 3-4 minutes and then serve over the top of the rice.
Based on:Janet Menzies 1996 The Japanese Diet, Hodder & Stoughton London.
This makes a tasty side dish, and is really yummy served with 'stirfried'
spinach and low fat tofu.
3 tbsp stock
1 inch fresh grated ginger
1 clove garlic, crushed
1 tbsp soy sauce
1 big bunch baby spinach
1 container Mori-Nu Lowfat Tofu (Silken)
Mix the first 4 ingredients in a big bowl and add cubed tofu. Allow to
marinate for 30 minutes. Heat a well seasoned wok. Pour in marinade, add
spinach. Alow to wilt, tossing gently. Add tofu. Warm through. Easy &