Enjoy Chinese cooking and learn how to make easy Chinese mushroom rice. This recipe for Chinese mushroom rice consists of dried Chinese mushrooms, dried Chinese shrimp, vegetable stock, onion, garlic, rice, Chinese sausage, chives, and lime.
Ingredients (serves 4)
25g dried Chinese mushrooms
25g dried Chinese shrimp
200ml vegetable stock
25g butter
1 tbs peanut oil
1 medium onion, finely sliced
1 garlic clove, crushed
300g jasmine rice
225g Swiss brown mushrooms, sliced
2 tbs light soy sauce
1 (about 100g) Chinese sausage (Lop Chong)*, thinly sliced
1 bunch chives, chopped
Lime, thinly sliced, to serve
Method
1. Place dried mushrooms and shrimp in a heat-proof bowl and cover with 300ml boiling water. Set aside for 15 minutes to soak. Drain and reserve liquid.
2. Slice mushrooms and set aside. Add the stock to the reserved liquid (you will have around 500ml).
3. Heat the butter and oil in a large frying pan over a low heat. Add the onion and cook for 2 minutes until it starts to soften. Add the garlic and rice and cook for a further minute. Add the mushrooms, shrimp and Swiss brown mushrooms. Ladle in half the liquid, increase heat to high and bring to the boil. Reduce heat to low, cover and cook for 10 minutes. Remove the lid and add the remaining liquid, soy sauce and Chinese sausage. Bring to the boil over high heat then reduce heat to low, cover and cook for a further 5 minutes. Stir in half the chives.
4. Serve garnished with remaining chives and lime.
Notes & tips
* Lop Chong is available from Chinese butchers and Chinese supermarkets. Use 100g of shredded ham as an alternative.
Source
delicious. - November 2001, Page 71
Recipe by Valli Little
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