Ingredients for Chinese New Year Sweet Rice recipe
3 cups uncooked jasmine rice
1 1/2 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 s+B47:C49ugar
1 tablespoon red wine
3 links lop chong (Chinese-style
sausage)
1 tablespoon sesame oil
1 pound fresh shrimp – peeled,
deveined, and diced
1/4 pound cooked pork link
sausage, diced
1 bunch green onions, diced
1 cup fresh water chestnuts,
peeled and diced
1 1/2 cups frozen green peas
Directions
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.
Place the dried mushrooms in a bowl with enough hot water to
cover. Soak 30 minutes or until tender. Drain, remove stems, and
slice.
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.
In the steamer basket, steam the mushrooms and Chinese-style
sausage 15 to 20 minutes. Remove from heat and chop.
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.