Matchstick Stir-fry with Rice

This is a hearty stir-fry. It's a little too much for one meal so I expect to have some left for an evening snack.

Equipment

• High-sided skillet or wok
• Rice cooker
• Small saucepan
• Knife
• Cutting board
• Spatula
• Small bowl
• (Optional) 2 or three ramekins

Ingredients for Stir-Fry

• 3 stalks celery
• 1/2 red bell pepper
• 8-10 baby carrots
• 1 leek (substitute 1 medium onion or 5-6 scallions)
• 1 1" cube fresh ginger
• 2 cloves garlic
• 2 Tbs peanut oil
• 1 Tbs corn or tapioca starch
• 2 Tbs low sodium tamari
• 1/4 cup dried shiitake mushrooms
• 1/2 cup cold water

Ingredients for Rice

• 1/2 cup rice
• 1 cup water or vegetable stock
• 4 cardamom pods
• pinch of salt

Method

1. Put the dried mushrooms into the small bowl and pour the 1/3 cup cold water over them.
2. Wash the vegetables well, especially the leek.
3. Take of the top and bottom of the celery, the dark green portion of the leek, carrot greens and all other trimmings and put them in a small saucepan for stock.*
4. Slice the carrots, pepper, and celery into matchsticks.
5. take the seeds out of the cardamom pods and grind them to a powder.
6. Put the cardamom, rice, water, and salt in the rice cooker and start it.
7. Slice the leek into thin strips across the grain.
8. Mince the ginger.
9. Mince the garlic
10. Put the wok or skillet on the stove over medium-high heat.
11. Add the oil and coat the cooking surface.
12. Add the following ingredients in order allowing 15 seconds between each ingredient: garlic, ginger, carrots, celery, peppers, leeks.
13. Drain the mushrooms reserving the water.
14. Add mushrooms to the wok.
15. Mix the starch and tamari with the mushroom water.
16. When the vegetables look done, remove the pan from the burner.
17. Add the starch, tamari, water mix to the pan stirring as it thickens.
18. Let it sit for a minute or two until the rice is done,
19. Plate and eat.

*Don't waste your trimmings, they turn into vegetable stock.

Here are some progress photos:

The raw material

Ready for the pan. From 12 o'clock; peppers, carrots, garlic, leeks,celery, with ginger in the center

I use a suribachi to grind spices like cardamom. The shiitake is lounging in the ramekin next to the spice jar.

The finished product. Time to eat!

ETA: This was, in fact, far too much for a single meal so I had an evening snack and finished it off at breakfast. Next time I make it I will only use half the quantities listed above.