Chinese Sticky Rice
Description
Similar to the rice you get at dim sum inside the lotus leaf. A very tasty base that you could add more veggies or meat into. Recipe makes large quantity as written. Kept up well as leftovers
Ingredients
- 8 cups uncooked sticky rice (aka sweet rice or glutinous rice) (cooked according to directions - soaked 4-10 hours then covered and steamed 10 minutes, stirrred, and steamed covered another 20 minutes)
- 4 tbsp oyster sauce
- 6 tbs soy sauce (I used thick soy sauce)
- 4 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 cup chicken stock
- 1 tsp salt
- 20 oz bag of peeled, deveined, uncooked shrimp
- 3 onions, finely diced
- 20 shiitake mushrooms, sliced
- 12-16 links chinese sausage, cut into small discs
- 1 large bag of broccoli florets (roasted in the oven with bit of oil and salt for 30min at 450F)
- 2 tbs Shaoxing wine
- 10 scallions, chopped
Directions
- Cook sticky rice
- Combine oyster sauce, soy sauces, sesame oil, chicken stock, and salt into bowl
- Heat oil in wok over medium-high heat and add onion, mushrooms, and Chinese sausage, stir fry 2 min. Add shrimp, broccoli, and Shaoxing wine and cook another 2 min.
- Add cooked sticky rice and break up with spatula. Pour half of sauce mixture over rice and mix well. Pour remaining sauce and keep stir frying until rice has been coated.
- Mix in scallions and remove from heat and serve