Sizzling Vegetables With Fragrant Rice (Chinese Sizzler) is a yummy platter of colourful vegetables served with rice. The rice is mildly flavoured with lemon grass and ginger. Vegetables are cooked keeping the crunch intact. The sauce when poured on hot plate gives a sizzling sound which makes one’s mouth water. Sizzlers are a great way of serving vegetables to your children and even adults who otherwise are fussy about eating vegetables.
Try this sizzling platter with our Wonton Soup or Manchow Soup.
Watch our Video for this recipe!
Yield: 3 to 4 serving
Prep time: 15 minutes
Total time: 50 minutes
Ingredients for Sizzling Vegetables With Fragrant Rice
For the rice
1½ cup rice washed
1” ginger julienned
5 lemongrass leaves/1 stick lemongrass/1/2 teaspoon lemon rind
½ teaspoon pepper
½ teaspoon salt
1 teaspoon oil
For the sauce
½ cup onion chopped fine
1 tablespoon garlic
1 tablespoon tomato ketchup
1 tablespoon dark soya sauce
1 teaspoon green/red chilli sauce
2 tablespoon corn starch in 1 cup water
1 tablespoon spring onion green
1 teaspoon oil
Salt /pepper to taste
For the vegetables
4 square pieces of tofu
½ cup carrot diagonally cut
½ cup beans diagonally cut
½ cup baby corn diagonally cut
½ cup red capsicum diagonally cut
½ cup yellow capsicum diagonally cut
½ cup green capsicum diagonally cut
½ cup onion cubed cut
1 head bok choy cut into 4
4 button Mushrooms / shiitake mushroom (optional)
1 teaspoon garlic chopped fine
Salt and pepper to taste
1 tablespoon oil
For Serving
3 cabbage leaves
1 tablespoon spring onion
Directions for Sizzling Vegetables With Fragrant Rice
For the rice
- Drain the rice.
- Heat oil in a pan, add ginger and then rice. Stir till for 2 minutes.
- Add salt, pepper and lemon grass.
- Add 3 cups of water and cook till rice is done.
- Set aside.
For the sauce
- Heat oil in a sauce pan, add garlic and then onion, saute for 2 minutes.
- Add all the sauces, corn starch mixed in water, salt, pepper and boil till the sauce is of desired consistency.
- Check the seasoning and add the spring onion.
For the vegetables
- Heat oil in a pan, add the tofu and panfry on both the sides lightly. Drain and set aside.
- In the same pan add garlic, then onion and carrot. Saute for 2 minutes.
- Add rest of the vegetables except boy choy and saute for 3 to 4 minutes.
- Add the bok choy, salt, pepper and saute for 2 minute.
How to proceed
- Heat the sizzler plate on high till smoky.
- Arrange the cabbage leaves on the hot plate.
- Place a cup of rice on the hot plate and 1/4 of the vegetables.
- Place 1 piece of tofu and pour some sauce.
- Sprinkle spring onions on top.
- Serve
