Chinese New Year Sweet Rice Recipe

Ingredients
<br>- 3 cups uncooked jasmine rice
<br>- 1 ½ cups water
<br>- 2 cups dried shiitake mushrooms
<br>- 3 tablespoons oyster sauce, divided
<br>- 2 tablespoons soy sauce
<br>- 2 tablespoons cornstarch
<br>- 1 teaspoon salt
<br>- 1 tablespoon white sugar
<br>- 1 tablespoon red wine
<br>- 3 links lop chong (Chinese-style sausage)
<br>- 1 tablespoon sesame oil
<br>- 1 pound fresh shrimp - peeled, deveined, and diced
<br>- ¼ pound cooked pork link sausage, diced
<br>- 1 bunch green onions, diced
<br>- 1 cup fresh water chestnuts, peeled and diced
<br>- 1 ½ cups frozen green peas
<br><p></p>Directions
<br>step 1: Place the jasmine rice and water in a medium saucepan. Cover and let stand at least 1 hour, until the water has been absorbed. Transfer to a steamer basket and fluff with a fork. Steam 20 minutes, or until tender.
<br>step 2: Place the dried mushrooms in a bowl with enough hot water to cover. Soak 30 minutes or until tender. Drain, remove stems, and slice.
<br>step 3: In a small bowl, mix 1 tablespoon oyster sauce, soy sauce, cornstarch, salt, sugar, and red wine. Place mushrooms in the bowl, and marinate at least 15 minutes.
<br>step 4: In the steamer basket, steam the mushrooms and Chinese-style sausage 15 to 20 minutes. Remove from heat and chop.
<br>step 5: Heat the sesame oil in a large wok over high heat. Toss in the shrimp and cook 1 to 2 minutes, until nearly opaque. Stir in the mushrooms, Chinese-style sausage, pork sausage, green onion, and water chestnuts. Cook and stir about 2 minutes. Mix in the rice and remaining oyster sauce. Cook another 3 to 4 minutes. Remove from heat and toss in the peas. Serve when the peas are heated through.
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Ingredients
- 3 cups uncooked jasmine rice
- 1 ½ cups water
- 2 cups dried shiitake mushrooms
- 3 tablespoons oyster sauce, divided
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 tablespoon red wine
- 3 links lop chong (Chinese-style sausage)
- 1 tablespoon sesame oil
- 1 pound fresh shrimp - peeled, deveined, and diced
- ¼ pound cooked pork link sausage, diced
- 1 bunch green onions, diced
- 1 cup fresh water chestnuts, peeled and diced
- 1 ½ cups frozen green peas

Directions
step 1: Place the jasmine rice and water in a medium saucepan. Cover and let stand at least 1 hour, until the water has been absorbed. Transfer to a steamer basket and fluff with a fork. Steam 20 minutes, or until tender.
step 2: Place the dried mushrooms in a bowl with enough hot water to cover. Soak 30 minutes or until tender. Drain, remove stems, and slice.
step 3: In a small bowl, mix 1 tablespoon oyster sauce, soy sauce, cornstarch, salt, sugar, and red wine. Place mushrooms in the bowl, and marinate at least 15 minutes.
step 4: In the steamer basket, steam the mushrooms and Chinese-style sausage 15 to 20 minutes. Remove from heat and chop.
step 5: Heat the sesame oil in a large wok over high heat. Toss in the shrimp and cook 1 to 2 minutes, until nearly opaque. Stir in the mushrooms, Chinese-style sausage, pork sausage, green onion, and water chestnuts. Cook and stir about 2 minutes. Mix in the rice and remaining oyster sauce. Cook another 3 to 4 minutes. Remove from heat and toss in the peas. Serve when the peas are heated through.

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