Vegetable stir-fry, rice, American-style squid and mussels

Preparation

Rinse the rice and cook it in plenty of salted water, following the manufacturer’s instructions; drain and leave to cool.

Chop the vegetables: cut the snow peas in half, slice the spring onion into julienne strips, cut the carrot into half-moons and slice the mushrooms.

In a frying pan, sauté the vegetables, add the garlic and chopped ginger, then add the mushrooms. Sauté everything together for a minute, then add the squid and soy sauce. Season with salt to taste and add the spring onion stalks, mussels and toasted sesame seeds.

Separately, sauté the rice with a little oil, the green part of the spring onions and salt, then serve alongside the stir-fry.

Tip: you can always experiment with seasonal vegetables or leftovers you have in the fridge.