Mushrooms And Bok Choy With Ginger Rice - cooking recipe

Ingredients

2 cups long-grain rice
4 None fresh kaffir lime leaves, shredded
1 slice (1-inch) ginger, peeled and coarsely chopped
2 None fresh long red chili peppers, coarsely chopped
1 tbsp sesame oil
1 None onion, thickly sliced
7 oz green beans, trimmed
2 heads baby bok choy, quartered lengthwise
4 oz snow peas, trimmed
5 oz oyster mushrooms, halved
4 oz enoki mushrooms, trimmed
1/3 cup lime juice
2 tbsp Japanese soy sauce
2 tbsp chopped cilantro

Preparation

Combine 4 cups cold water, rice, lime leaves, ginger and chili peppers in large saucepan with a tight-fitting lid. Bring to a boil on high heat. Reduce heat to low; cover and simmer for about 12 mins or until all the water is absorbed and the rice is tender. Do not remove the lid or stir the rice during the cooking time. Remove from the heat. Let stand, covered, for 10 mins. Fluff rice with a fork.
Meanwhile, heat half the oil in a wok on high heat. Stir-fry the onion until soft. Add the beans and stir-fry until tender. Add the bok choy, snow peas and mushrooms and stir-fry until the bok choy wilts. Add the lime juice, sauce, cilantro and the remaining oil and stir-fry to combine. Season to taste.
Serve the stir-fry with the rice.