Asian Rice Pan

Remove core and stalk. Peel the carrot. Rinse spring onions, cut away roots and cut only the white part into fine rings. Cut leek in half and rinse. Clean mushrooms, cut away stems. Clean sugar snap peas and cut into lozenges, cut carrot, leek, peppers and mushrooms into thin strips. Rinse chili pepper, remove seeds and cut into thin strips.

Heat sesame oil in a wok and sauté all vegetables. Season sautéed vegetables with honey, deglaze with soy sauce and vegetable soup. Sauté over low heat until soft, season with salt, pepper and chili.

Drain cooked long grain rice and drain well. Add to vegetable form, mix well and heat together.

Finally, mix in chopped cilantro. Serve Asian rice skillet in portions on plates, garnish with cilantro greens.

Wood-aged white wine (No 90) : Source : from Orf-fresh cooked

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