What you need for 4 servings:


  • approx. 300-350 g jasmine rice
  • 2 broccoli (approx. 650 g)
  • 200 g frozen peas
  • 250-300 g mushrooms
  • 3 tablespoons rapeseed oil
  • 100 ml water

For the sauce

  • 100 ml soy sauce
  • 4 tsp sugar
  • 300 ml water
  • 2 tbsp cornstarch
  • 30 g ginger
  • 1 clove of garlic
  • 1 tsp sesame oil


Step 1- Cook the rice

  • 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.