Shanghai Vegetable Rice
Ingredients:
1 1/2 cups long grain rice
2 1/4 cups water
2 heads baby bok choy (about 5 ounces each)
2 – 3 large Chinese dried black mushrooms, softened
1 1/2 - 2 tablespoons peanut or vegetable oil for stir-frying, as needed
2 slices ginger
1 tablespoon soy sauce
1/2 teaspoon granulated sugar
Pinch (1/8 teaspoon) salt
2 tablespoons water
A few drops Asian sesame oil
Preparation:
To prepare Vegetable Rice:
Rinse the rice 2 or 3 times if you normally do so, and drain. Bring the
rice to a boil, uncovered, at medium heat.
While waiting for the rice to boil, prepare the vegetables. Separate
the stalks and leaves from the baby bok choy; cut the stalks diagonally
and the leaves across. Squeeze the softened mushrooms to remove excess
water. Cut into thin slices.
Heat the wok and add 2 - 3 teaspoons oil, as needed. When the oil is
ready, add the ginger and stir-fry briefly, about 30 seconds, until
aromatic. Add the sliced mushrooms and stir-fry for about 2 minutes.
Push the mushrooms to the side and heat 2 - 3 teaspoons oil in the
middle. Add the bok choy, adding the stalks first, and then the leaves.
Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 minute.
Add the water, cover the wok and simmer for about 2 minutes. Remove
from the heat and stir in the sesame oil. Leave while finishing
preparing the rice.
When the rice comes to a boil, turn the heat down to medium-low. Place
the lid on the pot, keeping it tilted to allow steam to escape.
When you can see holes or “craters” on the rice, add the vegetables on
top (remove the 2 ginger slices if desired). Put the lid on tight, turn
the heat to low, and simmer for another 15 minutes. Stir the vegetables
into the rice and fluff it up. Serve.
Shanghai Vegetable Rice - with Chinese sausages
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