Vegetable Wok with Rice Balls

For vegetable stir-fry with rice balls, steam the rice in twice the amount of water until tender. Mix the ingredients for the sauce, add to the rice and keep warm.

Coarsely grate the carrots, beetroot and Jerusalem artichokes. Place bean sprouts from the jar in a colander. Heat peanut oil in a wok and roast peanuts until light brown.

Briefly roast the vegetable strips, deglaze with soy sauce and steam with the lid closed for about 8 minutes until the vegetables are firm to the bite.

Spread sesame seeds on a baking sheet and grill over, watching, until lightly browned. Add bean sprouts to vegetables and cook until hot.

Season with soy sauce and arrange on plates. Using an ice cream scoop, form ball of rice and place on top of vegetables.

Sprinkle with the toasted sesame seeds and serve the vegetable stir-fry with rice balls.

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