Sticky rice

Sticky rice

Tags

Chinese
Vegan
Rice

Cook

Ingredients

  • 1 cup glutinous rice
  • ½ tbsp dark soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp cane sugar
  • 1 tsp sesame oil
  • Pinch of pepper
  • ¼ cup vegetable stock
  • 1 tbsp sesame oil
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • Shiitake mushrooms, sliced
  • 1 block tofu, drained and pressed
  • 1 head pak choi
  • ½ tbsp shaoxing wine
  • 1 tsp dark soy sauce
  • 1 tbsp soy sauce
  • 2 tsp cane sugar
  • ½ tsp five spice
  • ½ cup vegetable stock
  • 15 g chopped chives
  • Chopped scallions

Steps

  1. Soak the rice for at least 2 hours.
  2. Place the rice in a steamer lined with baking paper. Spread the rice and then cover.
  3. Steam for 30 minutes or until chewy and almost cooked through.
  4. Mix all the ingredients together from soy sauce to vegetable stock.
  5. Heat a the wok then add some sesame oil. Once hot sauté the garlic and ginger.
  6. Add in the tofu and then pan-fry until lightly browned on all sides.
  7. Add in the wine, five spice and soy sauces. Sprinkle the sugar and then mix well to coat the tofu.
  8. Once sugar has dissolved add the mushrooms and then mix well with the tofu.
  9. Once almost cooked add the pak choi.
  10. Remove the vegetables then add the rice. Pour over the vegetables and sauce.
  11. Mix rice well to coat with the sauce. Add ¼ to ½ cup water to completely cook the rice.
  12. Once the water is almost all absorbed mix in the chives.