Take out the amount of rice and then put it into the pot. Rinse the rice with clear water until it is no longer milky, but clear.
Either you have a rice cooker: Prepare the rice in it (add about 1.5 times the amount of water compared to the amount of rice) and then press the button.
Or you have to cook the rice in the pot: Put the rice in a pot with water (about 1.5 times the amount of water compared to the amount of rice) and bring to a boil. Then
stir once and turn the temperature to low and let it steam for at least 20 min.
Step 2- Preparations
Wash and cut the vegetables once and store each in their own bowls/plates.
Peel the ginger and grate it with a fine grater.
Step 3- The sauce
Put 2 tablespoons of cornstarch with 300 ml of water in a small saucepan and mix until there are no more lumps.
Add 100 ml soy sauce, 4 tsp sugar, 1 pressed garlic clove, grated ginger and 1 tsp sesame oil and bring to a boil over medium heat. Stir well with a whisk as you do this.
Once the sauce has come to a boil, it can be set aside.
Step 4- Roast it
Add 3 tablespoons of canola oil to the wok and heat over medium heat.
First add the broccoli and sauté briefly.
Add the peas and 100 ml of water and continue to simmer briefly.
Then add the mushrooms and continue to sauté for 5 minutes.
Lastly, add the sauce and mix everything well.
Step 5- Serve
Put the desired amount of rice in the bowls and press lightly to one side with the help of a cooking spoon.
Then add the vegetables to the other side of the bowl.