Garlic-Ginger Rice with Vegetarian Schnitzel Strips
A quick and flavorful vegan dish featuring crispy schnitzel, fresh vegetables, and savory sauce over garlic-ginger infused rice.
Ingredients
- 3.5 oz Carrots (Original qty: 2 pcs, converted weight.)
- 7 oz Pre-cut pointed cabbage (Original qty: 200 g)
- 5.3 oz Basmati rice (Original qty: 150 g)
- 0.5 bunch Scallions (Original qty: 2 bags)
- 0.5 tsp Gomasio (Original qty: 1/2 bag)
- 0.25 cup Sweet Asian sauce (Original qty: 2 bags, approximate volume.)
- 2 pcs Vegetarian schnitzel with cornflakes (Original qty: 2 pieces)
- 2 tsp White wine vinegar (Use 1/2 per person.)
- 2 tsp Sugar (Use 1/2 per person.)
- 2.5 tsp Vegetable oil (Divided use: some for frying schnitzel, some for scallions and garlic/ginger.)
- 1.5 cups Water (Original qty: 360 ml (180 ml per person))
- to taste Salt & Pepper
- 1.5 in Fresh ginger (Original qty: 4 cm)
- 0.5 pc Vegetable bouillon cube (Original qty: 1/2 stick, search confirms 1 bouillon cube per stick is typical.)
- 1 pc Garlic clove (Not on main list, but in instructions (used in step 2). From step 1, implied as part of meal kit.)
Instructions
- Prep the produce. Peel the carrots and grate them coarsely. Thinly slice the white part of the scallions. Crush or mince the garlic. Peel and finely grate the ginger.
- Bring the water to a boil in a pan with a lid. Grate the ginger using a fine grater. Thinly slice the scallions into rings, keeping the white and green parts separate. Press the garlic or finely chop it. Mash the bouillon cube with a fork until powdery. Add half of the oil per person to another pan with a lid over medium-high heat. Add the white parts of the scallion and the garlic and ginger. Sauté for 1-2 minutes until fragrant. Add the basmati rice and the mashed vegetable bouillon. Add the measured boiling water, cover, and cook for 10 minutes. Turn off the heat and let the rice stand, covered, for at least 10 minutes before serving.
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