Oriental stir-fry with sprouts and shiitake in an oyster sauce

Required for two people:

200 grams of basmati rice
100 grams of Sprouty Mix (sprouted mixed legumes)
100 grams of shiitake
1 spring onion
Small handful of cashew nuts
2 tablespoons of oyster sauce
Tuft of (red) radish sprouts as garnish
Small cubes of dried apricots or papaya

This is how you prepare it

Cook the rice until soft according to the instructions. Drain the rice and allow it to steam for a moment afterwards. Cut the spring onion into rings and mix these into the rice. You can also add dried pieces of apricot or papaya as an added taste sensation.

Heat some oil in a wok or frying pan and fry the shiitake and Sprouty Mix. We fry everything very briefly, making sure it stays nice and crispy and the nutrients are retained. Season everything with a pinch of salt and pepper.

Now you can do one of two things: add the rice and fry this briefly with the rest, or you can spoon the rice onto a serving dish with the sprouts and shiitake on top. I prefer the latter option, as it shows the Sprouty Mix and shiitake at their best.

Finish off the dish with oyster sauce (spoon this over the top), the cashews and the radish sprouts.

Tip: Oyster sauce goes wonderfully well with shiitake, but you could easily replace it with teriyaki sauce. The dish should remain pure and healthy, so spoon a little over the dish, but don’t overdo it.

Tip: You can also put the oyster sauce in a dispenser bottle, which will avoid making a mess with a spoon.