Gluten Free Vegetable Rice Pasta Stir Fry
 Ingredients
250g ORGRAN Vegetable Rice Pasta
50g cooked shrimps
5g Chinese dried mushrooms
2 tbsp groundnut or other flavourless oil
1 small onion, peeled and finely chopped
4 rashers bacon, chopped into 5mm pieces
50g peas, fresh if possible, defrosted if frozen
2 large eggs, lightly beaten
2 spring onions, finely chopped
1 tablespoon Japanese soy sauce
Method
Bring a large pot of salted water to the boil then add Orgran Vegetable Rice pasta and cook for 8-10 min until al dente;Rinse under warm running water to stop further cooking, drain and set aside.
Place the mushrooms in a small bowl, pour over 400ml of boiling water and leave them to soak for 30 minutes. Then squeeze the liquid from them, discard the mushroom stalks and slice them finely.
Then heat half the oil in a wok or pan with a 10 inch (25.5 cm) base and, when well heated, quickly fry the onions and bacon for 3 minutes, moving them around in the pan until the bacon is crispy.
Then add the beaten eggs, shrimps, peas and mushrooms and stir-fry these for about 1 minute making sure that they are being stirred continuously.
Now add the remaining oil to the pan and, when it's smoking hot, add ORGRAN Vegetable rice pasta and stir-fry for about 30 seconds.
Finally, add the spring onions and soy sauce, give it a good stir and serve.
Serves 4
Bring your guests into the Gourmet world of the 21 st century cooking using Vegetable rice spirals in an oriental stir-fry. This sensational fusion between western style Vegetable rice pasta and oriental tradition is the epitome of a romantic love affair.
This exciting medley of shapes, colour, aroma and exotic flavours will transport your senses to another level of appreciation.
Serve with side salad and chicken.
This recipe is courtesy of Orgran - Natural Foods for your Wellbeing. |