- 12g dried porcini
- 200g white basmati rice
- 1 garlic clove
- A thumb of ginger
- 200g portobello mushrooms
- 200g French beans
- 250g beef stir-fry strips
- 2 tbsp brown rice vinegar
- 75ml + 400ml boiling water
- Sea salt
- 1 tbsp + 1 tsp sunflower,
- rapeseed or olive oil
- Freshly ground pepper
- 1.
Place the dried porcini in a small bowl. Pour over 75ml boiling water and set aside to soak.
- 2.
Place the rice in a pan and cover with 400ml boiling water. Add a pinch of salt. Cover and simmer over a medium heat for 8 mins till the water is absorbed. Without removing the lid, take off the heat and set aside to steam in the pan for a further 5-10 mins. The rice will keep warm in the pan.
- 3.
While the rice cooks, peel and crush or finely chop the garlic. Peel the ginger and cut into thin sticks. Slice the portobello mushrooms. Trim the beans and halve them.
- 4.
Heat 1 tbsp oil in a wok or large frying pan for 1 min. Add the beef and stir fry for 2-3 mins till browned. Add the garlic and ginger. Stir fry for 30 secs, then remove everything from the pan.
- 5.
Add 1 tsp oil to the pan. Add the portobello mushrooms. Stir fry for 4-5 mins over a high heat till softened.
- 6.
Drain the porcini, reserving the liquor. Add the porcini to the pan and stir fry for a further 2 mins. Add the beans and stir fry for 1 min, then add the reserved porcini liquor. Cook for 1 min till the beans are almost tender – they should still have some bite. Return the beef and warm through for 2-3 mins.
- 7.
Remove the wok from the heat. Drizzle in 2 tbsp vinegar. Taste and season with salt and pepper. Fluff the rice. Serve the stir-fry in warm bowls with the rice.
- 8.