This is a nourishing steamed rice and vegetable dish with the minimum of flavoring.The wonderful flavor comes out of the dipping sauces you can make to flavor this dish with. For those of you who dont like your food very spicy or with many sauces…this recipe is for YOU…you can mix and match the vegetables acording to whats in season. A must is cabbage and mushrooms coz they are very flavorful vegetables and give this dish its distinctive taste
INGREDIENTS FOR 4
1 cup roughly chopped cabbage
1/2 cup of white mushrooms , quartered of left whole if tiny
1/4 cup of green beans chopped
a little celery chopped
a little grated ginger
springonions or leeks chopped
1 vegetable stock cube (optional)
1 cup of rice
2 cups of boiling water
salt to taste
1 tablespoon of olive oil
3 tablespoons of lemon juice
METHOD
in a pan heat the olive oil and put in the grated ginger and then the  rice and sautee for 1 minute with salt. Add the water and then go on adding the vegetables acording to cooking time, 1st the mushrooms and the celery and then as it keeps on cooking you can add the beans and the leeks…the cabbage takes a few seconds to cook so add that last. The trick is to have all the flavor of the vegetables and for them to remain crisp and crunchy while the rice is being cooked. Serve immediately and with different dipping sauces or chilli sauces.
SOYA DIPPING SAUCE
mix soyasauce with honey, grated ginger, sesame oil