Carrots, Bean Sprouts & Mangetout

prep 15 mins + 10 mins resting time cook 15 mins
  • 200 g (7 oz) long-grain rice
  • 350 ml (12 fl oz) water
  • 200 g (7 oz) mangetout
  • 2 carrots
  • 120 g (4 oz) bean sprouts
  • 1 garlic clove
  • 1 tablespoon vegetable oil
  • 1 teaspoon grated fresh root ginger
  • 3 teaspoons soy sauce
  • pinch of caster sugar
  • 80 ml (3 fl oz) warm water
  • salt and pepper

Place the rice in a heavy-based saucepan. Add the water and season to taste. Bring to the boil, then cover. Lower the heat and cook for around 15 minutes. Take the pan off the heat and leave it resting, covered, for about 10 minutes. Aerate the rice by stirring it with chopsticks.

Top and tail the mangetout, removing any stringy bits. Rinse and drain, then cut them in half. Peel and grate the carrots. Pick over the bean sprouts, wash them in cold water and drain. Peel and finely chop the garlic.

Heat the oil in a wok. Quickly stir-fry the garlic and ginger then add the mangetout, carrots and bean sprouts. Stir-fry for 2–3 minutes then add the soy sauce, caster sugar and warm water. Cover and leave to simmer for 3 minutes.

Serve the vegetables with the hot rice.

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