Ingredients

• 750 g - mixed vegetables (cauliflower, French beans, carrot and baby corn)
• 2 cups - steamed rice
• 2 cups - vegetable stock
• 3 tbsp - soya sauce
• 1 - capsicum (diced in large cubes)
• 2 tbsp - cornflour
• 4 tsp - vinegar
• 2 tsp - - chilli sauce
• 2 tsp - ginger (finely chopped)
• 1 tsp - garlic (finely chopped)
• 4 - red chillies (broken into pieces)
• 1/2 tsp - ajinomoto
• 2 tbsp - oil
• 1 pinch - sugar
• Pepper to taste
• Salt to taste

How to Make Hong Kong Rice

• Dice all the vegetables and parboil them.
• Reserve the stock.
• Heat the oil in a wok on high heat.
• Add ginger, garlic and red chillies and stirfry for 2 minutes.
• Add the parboiled vegetables, capsicum and ajinomoto and stir fry over high heat for another 2 minutes.
• Add soya sauce, vinegar, chilli sauce, salt and pepper.
• Saute well.
• Mix the stock and cornflour without lumps.
• Add to the mixture and cook for one minute.
• Add the sugar and stir well.
• Pour over steamed rice and serve hot.