Mushrooms chestnut sticky rice bowl ‘香菇栗子油饭’Happy Monday, friends?. Hope y…
Mushrooms chestnut sticky rice bowl ‘香菇栗子油饭’?
Happy Monday, friends?. Hope you had a great weekend & wishing everyone a great start to the new week. Sharing a gluten-free comfort food that is scrumptious and perfect for any day.?
Recipe (yields ~6 servings)
~ 2 cups of glutinous rice (rinse until water turns clear, and soak overnight, then drain well)
~ 1/2 cup roasted chestnut
~ 1/4 cup sliced Chinese/Shiitake mushrooms
~ 7-8 shallots, finely sliced
~ 2 teaspoons sesame oil
~ oil, salt to taste
~ chopped scallion & fried shallots
?Sauce: 3 tablespoons soy sauce, 2 tablespoons Chinese cooking wine, 1 tablespoon organic sugar, 2 teaspoons stir fry sauce (optional), 1-1.5 teaspoon salt, 1/2 teaspoon white pepper
✔️In a heated non-stick pan with 2 teaspoons oil, sauté shallots until fragrant, then add mushrooms & continue to cook until mushrooms turn light brown. Add sauce & continue to sauté & drizzle with sesame oil. Turn off heat.
✔️Place drained glutinous rice in a pyrex bowl & add 1 cup + 1/3 cup water. Then, spread mushrooms mixture on top and add chestnut. Steam rice in high heat for 30-35 minutes. Using a chopstick/fork, fluff rice by mixing mushrooms mixture until well combined. Season if needed (added few drizzle of dark soy sauce for color?). Close lid and steam for another 20-25 minutes. (Be sure you have enough water for steaming). ✔️Turn off heat & let cool a little, top with fried shallots & chopped scallions before serving. I paired it with some sautéd bok choy?. Hope you like it and have a great #meatlessmonday ?
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