• approx. 300-350 g jasmine rice
• 2 broccoli (approx. 650 g)
• 200 g frozen peas
• 250-300 g mushrooms
• 3 tablespoons rapeseed oil
• 100 ml water

Step 1- Cook the rice

• Take out the amount of rice and then put it into the pot. Rinse the rice with clear water until it is no longer milky, but clear.
• Either you have a rice cooker: Prepare the rice in it (add about 1.5 times the amount of water compared to the amount of rice) and then press the button.
• Or you have to cook the rice in the pot: Put the rice in a pot with water (about 1.5 times the amount of water compared to the amount of rice) and bring to a boil. Then stir once and turn the temperature to low and let it steam for at least 20 min.

Step 2- Preparations

• Wash and cut the vegetables once and store each in their own bowls/plates.
• Peel the ginger and grate it with a fine grater.

Step 3- The sauce

• Put 2 tablespoons of cornstarch with 300 ml of water in a small saucepan and mix until there are no more lumps.
• Add 100 ml soy sauce, 4 tsp sugar, 1 pressed garlic clove, grated ginger and 1 tsp sesame oil and bring to a boil over medium heat. Stir well with a whisk as you do this.
• Once the sauce has come to a boil, it can be set aside.

Step 4- Roast it

• Add 3 tablespoons of canola oil to the wok and heat over medium heat.
• First add the broccoli and sauté briefly.
• Add the peas and 100 ml of water and continue to simmer briefly.
• Then add the mushrooms and continue to sauté for 5 minutes.
• Lastly, add the sauce and mix everything well.

Step 5- Serve

• Put the desired amount of rice in the bowls and press lightly to one side with the help of a cooking spoon.
• Then add the vegetables to the other side of the bowl.

Enjoy!