Claypot Rice with Assorted Mushrooms and Preserved Vegetables雜菌梅菜煲仔飯 (素)
A comforting one-pot meal featuring fragrant rice cooked in a claypot with a delightful medley of earthy mushrooms and savory preserved vegetables. The crispy rice crust at the bottom adds an irresistible texture to this hearty vegetarian dish.
01Ingredients
- 2 cups short-grain rice
- 3 cups water
- 1tbsp cooking oil
- 200g fresh shiitake mushrooms, sliced
- 100g oyster mushrooms, torn
- 50g dried preserved mustard greens (mui choy), soaked and chopped
- 3 cloves garlic, minced
- 1 piece ginger, minced
- 2tbsp light soy sauce
- 1tbsp dark soy sauce
- 1tbsp vegetarian oyster sauce
- 1tsp sugar
- 0.25tsp white pepper
- 1tbsp cornstarch
- 2tbsp water (for slurry)
- 2 stalks scallions, chopped
- 1tbsp sesame oil
Nutrition (per serving)642kcal
- Protein16.2g
- Carbs108.5g
- Fat12.8g
Fiber 4.1 gSodium 1248 mg
02Steps
- Rinse the short-grain rice thoroughly and drain. Place in a claypot with water and let it soak for 20-30 minutes.
- While the rice is soaking, prepare the toppings. Rehydrate the dried preserved mustard greens (mui choy) by soaking them in water for 30 minutes, then rinse thoroughly and chop finely.
- Heat cooking oil in a wok or frying pan. Sauté minced garlic and ginger until fragrant.
- Add sliced fresh shiitake mushrooms and torn oyster mushrooms to the wok. Stir-fry until softened.
- Add the chopped preserved mustard greens (mui choy) to the wok. Stir-fry for another 2-3 minutes.
- In a small bowl, mix light soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, and white pepper. Pour this sauce over the mushrooms and preserved vegetables. Stir well to coat.
- Add the cornstarch slurry to the wok and stir until the sauce thickens slightly. Remove from heat and set aside.
- After the rice has soaked, place the claypot over medium-high heat. Bring the water to a boil, then reduce heat to low, cover, and cook for 15 minutes, or until water is absorbed and rice is cooked.
- Carefully spread the prepared mushroom and preserved vegetable mixture over the cooked rice in the claypot. Cover and continue to cook on low heat for another 5-7 minutes to allow flavors to meld and a crispy rice crust (fan jiao) to form at the bottom.
- Turn off the heat. Drizzle with sesame oil and garnish with chopped scallions before serving hot.
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