SMOKED-OYSTER STICKY RICE STUFFING IN LOTUS LEAF
Provided by Lillian Chou
Categories Wok Mushroom Rice Shellfish Vegetable Side Steam Stir-Fry Thanksgiving Dinner Stuffing/Dressing Meat Sausage Seafood Oyster Fall Winter Gourmet Sugar Conscious Dairy Free
Yield Makes 8 (side dish) servings
Number Of Ingredients 15
Steps:
- Cover rice generously with cold water in a large bowl and soak at least 2 hours and up to 12 hours. Drain in a medium-mesh sieve and rinse well under cold running water.
- Soak mushrooms in boiling-hot water (2 cups) in a medium bowl, turning mushrooms over occasionally, until softened, about 1 hour. Lift out mushrooms, squeezing excess liquid back into bowl. Cut out and discard stems, then thinly slice caps. Reserve 1 cup mushroom-soaking liquid and discard remainder.
- Chop scallions, keeping pale green and white parts separate from dark green parts. Quarter sausages lengthwise, then cut into 1/2-inch pieces.
- Stir together reserved mushroom-soaking liquid, rice wine, soy sauce, sugar, sesame oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl until sugar has dissolved.
- Fill sink with hot water and soak 2 or 3 lotus leaves (if using) until softened, about 15 minutes. Pat lotus leaves dry. Choose best leaf (some leaves may be blemished or damaged), discarding remainder. Cut out center stem and arrange leaf in pie plate (there will be a lot of overhang), overlapping leaf slightly to cover gap in center.
- Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add pale-green and white parts of scallion, pine nuts, and ginger and stir-fry until pine nuts are golden, about 1 minute. Add sausage and mushrooms and stir-fry until mushrooms are golden, 2 to 3 minutes. Add oysters and stir-fry 1 minute. Add rice and stir-fry 2 minutes. Add liquid mixture and bring to a boil, then cook, stirring gently, until liquid has been absorbed, about 2 minutes. Transfer rice mixture to pie plate (with or without lotus-leaf-lining) and smooth top. Fold over sides of leaf (if using) to cover, then secure with skewers.
- Set a steamer rack inside cleaned wok and add enough water to reach just below steamer rack, then bring to a boil. Steam stuffing in pie plate on rack, covered with lid, 45 minutes (replenish water as necessary). Remove wok from heat and let stand, covered, 10 minutes, then carefully remove pie plate from steamer with oven mitts. Remove skewer and open leaf, then stir in scallion greens. Fold leaf over to keep warm.
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Marco Struwig
[email protected]Yum!
Daphney Lishivha
[email protected]Great recipe! The dish was easy to make and turned out delicious. The sticky rice was fluffy and flavorful, and the smoked oysters added a nice smoky flavor. I will definitely be making this again.
Ali raza kazmi Ali Raza kazmi
[email protected]This dish was amazing! The sticky rice was cooked perfectly and the smoked oysters added a delicious flavor. The lotus leaf wrapping was a great idea, it really helped to keep the rice moist.
Luthuli Ndumiso
[email protected]This was a delicious and easy-to-make dish. I followed the recipe exactly and it turned out perfectly. The sticky rice was fluffy and flavorful, and the smoked oysters added a nice smoky flavor. I will definitely be making this again.
Chupapaya Penetrator
[email protected]I'm not a big fan of smoked oysters, but I thought this dish was still pretty good. The sticky rice was cooked perfectly and the lotus leaf wrapping was a nice touch. I would definitely try this recipe again with different fillings.
Abdul Hameed essazai
[email protected]This dish was a bit too salty for my taste, but otherwise it was very good. The sticky rice was cooked perfectly and the smoked oysters were a nice touch.
Md Rakibul hasan Rakib
[email protected]I was looking for a new way to cook sticky rice, and this recipe fit the bill perfectly. The smoked oysters added a nice flavor to the rice, and the lotus leaf wrapping was a great way to keep the rice moist. I will definitely be making this again.
Jason Jason
[email protected]This was a delicious and unique dish. I've never had sticky rice cooked in lotus leaves before, and it was a great experience. The smoked oysters added a nice smoky flavor, and the overall dish was very flavorful.
Md Nafiz
[email protected]Great recipe! The dish was easy to make and turned out delicious. The sticky rice was fluffy and flavorful, and the smoked oysters added a nice smoky flavor. I will definitely be making this again.
Dastgeer Jaan
[email protected]This dish was amazing! The sticky rice was cooked perfectly and the smoked oysters added a delicious flavor. The lotus leaf wrapping was a great idea, it really helped to keep the rice moist.
Ann Ross
[email protected]I thought this dish was just okay. The sticky rice was a bit bland and the smoked oysters were a bit too salty. I wouldn't make this again.
Shaun Stanton
[email protected]This was a delicious and easy-to-make dish. I followed the recipe exactly and it turned out perfectly. The sticky rice was fluffy and flavorful, and the smoked oysters added a nice smoky flavor. I will definitely be making this again.
abdurrehman Arshad
[email protected]I wasn't sure what to expect with this dish, but I was pleasantly surprised. The sticky rice was flavorful and the smoked oysters added a nice smoky flavor. The lotus leaf wrapping was a nice touch, and it helped to keep the rice moist.
Ammar Hashmi
[email protected]This dish was a bit too salty for my taste, but otherwise it was very good. The sticky rice was cooked perfectly and the smoked oysters were a nice touch.
Sronick Thapa
[email protected]This was a delicious and unique dish. I've never had sticky rice cooked in lotus leaves before, and it was a great experience. The smoked oysters added a nice smoky flavor, and the overall dish was very flavorful.
Shah Muhammad
[email protected]I've made this dish a few times now and it's always a hit. The sticky rice is so flavorful and the smoked oysters add a nice depth of flavor. I love wrapping it in lotus leaves, it gives it a really authentic feel.
anis ask
[email protected]This was a great recipe. I followed it exactly and it turned out perfectly. The sticky rice was fluffy and flavorful, and the smoked oysters added a nice smoky flavor. I will definitely be making this again.
Leon Stewart
[email protected]My family loved this dish! The sticky rice was cooked perfectly, and the smoked oysters added a delicious flavor. The lotus leaf wrapping was a nice touch.