Ingredients
- Valcum Bamboo Shoot Slices
- Valcum Water Chestnut Slices
- Lee Kum Lee Gluten Free Soy Sauce
- Long grain rice white
- Capsican red and green
- Corn
Method
- Wash rice & place in rice cooker
- Rinse corn cobs & cook in microwave for 4 mins in hot water covered
- Slice both capsicans
- In frypan or wok toast almonds in Lee Kum Lee GF soy sauce (1tsp) then set aside.
- In same frypan or wok add more Lee Kum Lee GF soy to cook drained Valcum Bamboo Shoot Slices and Valcum Water Chestnut Slices, both red and green capsicums, and corn sliced off the cobb. Cook on high for 2-3mins.
- Add almonds back into frypan and cook everything for 1 minute more.
- Plate up with cooked rice at the bottom and delicious veggies and toasted almonds. Drizzle a bit more of Lee Kum Lee GF soy sauce to taste. Enjoy!
Product used in recipe
- Lee Kum Kee - Gluten Free Soy Sauce
- Valcom - Valcom Bamboo Shoot Slices
- Valcom - Valcom Water Chestnut Sliced
