Very good, fresh, crunchy veg but deep savoury flavour. So quick
I changed it slightly in that I didn’t combined and stir fry the rice. Partially because I didn’t cook it ahead of time so it could be cooled, which means it would become a touch mooshly in the wok, partially because I often think rice is best as an unmuddled, separate element, with the sauce providing the hot of flavour goodness.
From 123 pg. 260