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  1. #1
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    Join Date
    Nov 2012


    Default Pot Mushroom Rice

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    •Oyster mushrooms 3-4
    •Fresh button mushrooms,sliced 10-12
    •Rice,soaked 1 cup
    •Star anise 1
    •Cornflour/ corn starch 2 tablespoons
    •Oil 4 tablespoons
    •Spring onions,chopped 2
    •Garlic,chopped 2-3 cloves
    •Ginger,grated 1 inch piece
    •Soy sauce 2 tablespoons
    •Vegetable stock 2 cups
    •Salt to taste
    •White pepper powder 1/2 teaspoon
    •MSG 1/4 teaspoon
    •Spring onions with greens,chopped 2
    Boil the rice in three cups of water with the star anise until just cooked. Drain well, transfer to a clay pot and keep warm. Soak the oyster mushrooms in hot water for fifteen minutes, drain and chop roughly. Mix the cornflour and half a cup of water. Set aside. Preheat the oven to 200ºC/400ºF. Heat the oil in a wok; add the spring onions, garlic and ginger and stir-fry for half a minute. Add the oyster mushrooms, soy sauce, button mushrooms, vegetable stock, salt white pepper powder, MSG and mix well and bring the mixture to a boil. Add the cornflour mixture to the mushrooms. Cook for a minute or until the sauce thickens, stirring continuously. Pour the sauce over the rice, add the spring onions, cover with a lid and cook in the preheated oven for twelve to fifteen minutes. Uncover the pot, stir the contents well, garnish with the spring onion greens and serve hot.



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