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RECIPES
| Calories | 131,3 Kcal |
| Fat | 2,8 g |
| of which saturated fat | 0,4 g |
| Carbohydrates | 14,7 g |
| of which sugar | 2,0 g |
| Proteins | 10,7 g |
| Salt | 0,2 g |
| Calories | 131,3 Kcal |
| Fat | 2,8 g |
| of which saturated fat | 0,4 g |
| Carbohydrates | 14,7 g |
| of which sugar | 2,0 g |
| Proteins | 10,7 g |
| Salt | 0,2 g |
Put rice, water and a pinch of salt in a pot. Leave soy mince to soak in a bowl with water. Toss scallion whites with white vinegar and a pinch of salt in a small bowl. Set aside to marinate. Heat a dash of oil over medium-high heat. Remove excess water from the soy mince. Divide rice between bowls. Put rice, water and a pinch of salt in a pot. Leave soy mince to soak in a bowl with water. Toss scallion whites with white vinegar and a pinch of salt in a small bowl. Set aside to marinate. Heat a dash of oil over medium-high heat. Remove excess water from the soy mince. Divide rice between bowls. Cooking step by step
The rice:
(2 cups of water for each cup of rice)
Bring to a boil and lower the heat to a minimum.
Boil covered 15 min until the rice has absorbed the water. Set aside with the lid on. 
Mis en place:
Cut zucchini into thin half-moons.
Thinly slice mushrooms and chop scallion, keeping scallion greens and whites separate. Using a peeler, shave carrot into ribbons.
Peel and mince ginger. Mince garlic. 
The garlic and the dressing:
In another small bowl, mix sesame oil, brown sugar, half the sriracha and half the soy sauce. 
To the frying pan:
Add carrot, season with salt and pepper. Cook until tender but still crisp, 3-4 minutes. Set aside.
Repeat with zucchini, then with mushrooms. All cooked separately. 
The soy mince:
Heat a dash of oil in the pan over medium-high heat. Fry garlic and ginger for 30 seconds. Add soy mince. Cook until a bit crisp, about 4-5 min. Pour in remaining soy sauce and cook a moment until evaporated. Season with salt and pepper. 
Your meal:
Arrange soy mince, zucchini, carrot, mushrooms, and scallion whites in vinegar on top.
Drizzle with sauce and remaining sriracha (if you want it spicier). Sprinkle with scallion greens and
serve. Cooking
step by stepThe rice:
(2 cups of water for each cup of rice)
Bring to a boil and lower the heat to a minimum.
Boil covered 15 min until the rice has absorbed the water. Set aside with the lid on. 
Mis en place:
Cut zucchini into thin half-moons.
Thinly slice mushrooms and chop scallion, keeping scallion greens and whites separate. Using a peeler, shave carrot into ribbons.
Peel and mince ginger. Mince garlic. The garlic and the dressing:
In another small bowl, mix sesame oil, brown sugar, half the sriracha and half the soy sauce. To the frying pan:
Add carrot, season with salt and pepper. Cook until tender but still crisp, 3-4 minutes. Set aside.
Repeat with zucchini, then with mushrooms. All cooked separately. The soy mince:
Heat a dash of oil in the pan over medium-high heat. Fry garlic and ginger for 30 seconds. Add soy mince. Cook until a bit crisp, about 4-5 min. Pour in remaining soy sauce and cook a moment until evaporated. Season with salt and pepper. Your meal:
Arrange soy mince, zucchini, carrot, mushrooms, and scallion whites in vinegar on top.
Drizzle with sauce and remaining sriracha (if you want it spicier). Sprinkle with scallion greens and
serve.
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