Vegetarian Claypot Rice with Mixed Mushrooms and Yam雜菌芋頭煲仔飯
A comforting claypot rice dish featuring fragrant jasmine rice cooked with an assortment of savory mushrooms and chunks of tender yam, creating a hearty and flavorful vegetarian meal.
01Ingredients
- 250g jasmine rice
- 350ml water
- 50g dried shiitake mushrooms
- 100g fresh oyster mushrooms
- 100g fresh enoki mushrooms
- 150g yam (taro)
- 2 slices ginger
- 2 stalks spring onion
- 2tbsp cooking oil
- 2tbsp light soy sauce
- 1tbsp vegetarian oyster sauce
- 1tsp sesame oil
- 1tsp sugar
- 0 pinch white pepper
Nutrition (per serving)548kcal
- Protein12.8g
- Carbs78.5g
- Fat15.2g
Fiber 4.2 gSodium 612 mg
02Steps
- In a medium claypot, combine rinsed jasmine rice and water. Let it soak for 15-20 minutes.
- While rice is soaking, prepare the sauce by mixing light soy sauce, vegetarian oyster sauce, sesame oil, sugar, and white pepper in a small bowl.
- Place the claypot over high heat without a lid. Bring the rice and water to a rolling boil, then reduce heat to medium-low and cover immediately.
- Simmer for 10 minutes until most of the water is absorbed and small craters form on the rice surface.
- While rice is cooking, heat cooking oil in a pan. Sauté ginger juliennes, yam cubes, and all mushrooms until fragrant and slightly softened, about 5-7 minutes.
- Spoon the sautéed mushroom and yam mixture evenly over the semi-cooked rice in the claypot. Drizzle half of the prepared sauce over the ingredients.
- Cover the claypot tightly and continue to cook on low heat for another 15-20 minutes, or until rice is fully cooked and a crispy crust forms at the bottom (guoba).
- Once cooked, turn off the heat. Drizzle the remaining sauce over the rice, garnish with chopped spring onion, and serve hot directly from the claypot.
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