Mushrooms and shiitake mushrooms in a delicious ‘sticky’ Oriental sauce that is slightly sweet but also has a spicy twist
Preparation
Cook the rice. Chop the onion, red pepper (to taste) and garlic and fry in a pan with a little oil. Slice the mushrooms and shiitake and add to the pan.
Stir the caster sugar and soy sauce through the mushrooms and add the water. Bring to a gentle boil. Dissolve the cornstarch in one or two tablespoons of water and add to the pan and stir well. Let the sauce thicken slightly.
Heat water in a pan. Half the pak choi and blanch it briefly in the pan, about 1 to 2 minutes. Serve the rice on a plate with the sticky mushrooms and the pak choi. Sprinkle with some cashew nuts and possibly some extra red pepper.
Source: Leukerecepten by leukerecepten-nl.
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