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cook the rice according to the package directions and keep warm. heat the vegetable oil over high heat in a wok or large, deep sided skillet. add the prawns, garlic, and chiles; stir fry for 2 minutes. stir in the chili oil, soy sauce, sugar, and vinegar. add the peanuts, carrot, and celery. stir to combine and reduce the heat to low. cover and cook for 3 minutes. meanwhile, whisk together the broth and cornstarch in a small bowl. add the cornstarch mixture to the wok, stir to combine, and bring to a boil. cook until the sauce thickens, 2 to 3 minutes. stir in the sesame oil and season to taste with salt. garnish with the green onions and serve with rice.
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Manual grain huller — process home-grown rice, oats, barley
Large airtight containers — flour, rice, grain, dry goods storage
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
Simple rice cooker for everyday grain cooking
Roll fresh oat flakes — porridge, granola, muesli from whole grain