Mushroom And Pak Choy Pot Rice

Ingredients

• 4-5 button mushrooms
• 2-3 dried shitake mushrooms, soaked in warm water for 1 hour and drained
• 200 grams pak choy    
• 3 cups cooked basmati rice
• 2 spring onions
• 1 tablespoon oil
• 1½ tablespoons finely chopped garlic
• 1½ tablespoons finely chopped ginger
• 1 tablespoon finely chopped celery stick
• 2 spring onion bulbs, sliced
• 2-3 fresh red chillies, chopped
• 1 medium carrot, peeled, vertically halved, cut into thin slices, blanched and drained
• Salt to taste
• Crushed black peppercorns to taste
• 1 teaspoon soy sauce
• 1 teaspoon red chilli sauce
• 3-4 cups vegetable stock
• 2 tablespoons cornflour slurry
• 2 tablespoons chopped spring onion greens + for garnish

Method

1. Cut spring onion bulbs into thick diagonal slices. 
2. Quarter button mushrooms. Cut the shitake mushrooms into thin strips. 
3. Roughly chop pak choy.
4. Heat oil in a kadai, add garlic, ginger, celery and sliced spring onion bulbs, mix well and saute on high heat for 1-2 minutes. 
5. Add red chillies and mix well. 
6. Add the cut spring onion bulbs, button mushrooms and shitake mushrooms, toss well and saute for 2 minutes. 
7. Add carrot and mix well. Add salt and crushed black peppercorns and mix well.
8. Add soy sauce and red chilli sauce and mix well. 
9. Stir in the vegetable stock and cook till it comes to a boil. Add the cornflour slurry and mix well. Cook till the mixture thickens slightly.
10. Add pak choy and mix well. Add cooked rice and mix till well combined.
11. Add the spring onion greens and mix. 
12. Serve hot garnished with spring onion greens.