rice:
120 g brown rice
1 tbsp garlic (minced)
2 tsp sesame oil
160 ml vegetable stock
vegetables:
1 tbsp sesame oil
60 g king oyster mushrooms (sliced)
60 g shiitake mushrooms (sliced)
2 tsp garlic (minced)
150 g firm bean curd (cubed)
100 g cauliflower (in small florets)
1 tbsp shaoxing wine
1.5 tbsp soy sauce
1 tbsp dark soy sauce
¼ tsp white pepper
1 tbsp vegetarian oyster sauce
30 ml vegetable stock
¼ tsp salt
1 tbsp coconut sugar
½ tsp five spice powder
1 tbsp spring onions (sliced)
| First, soak and parcook (half cook) the rice for about 10 minutes.
Then put all the vegetables and sauce together in a clay pot and cook for about 10 – 15 minutes.
Place the rice in a bowl and garnish with spring onions. Tip: Make the dish more traditional by cooking the vegetables and serving the dish in a traditional claypot!