By David Calito Rice Dish American, Chinese Flambé, Fry
May 4, 2015
Mushroom Cantonese rice is a dish of steamed rice stir-fried in a wok, often mixed with other ingredients (vegetables). It is sometimes served as the penultimate dish in Chinese banquets, just before dessert.
1 hr 4 mins
½ Cup Rice (Basmati and Sonamasuri)
1 Cup Water
4 Tablespoons Mushroom Vegetarian Oyster Sauce
2 Tablespoons Soy sauce
2 Ounces Green Pepper
2 Ounces Onion
2 Ounces Tomato
2 Ounces Turnip
4 Ounces Bean sprouts
2 Green onions
1 Ounce Celery
2 Clove of garlic
Wash and clean all ingredients.
Extra: Mushroom do not wash it just clean with a wipe.
Plate on a table and chop onion, tomato, green pepper, celery, mushroom, garlic, turnip and carrot. If the onions and bell peppers dry out and start to stick, simply add about 1/4 cup of water.
Add 2 Tablespoon oil and rice on a pot. Also after stir for 2 minutes add 1 tablespoon soy sauce and 2 Cup water.
Place on a wok (pan) oil, bean sprouts, and chopped vegetables. Cover and mix, reduce heat to medium, and cook for 5 minutes.
After 5 minutes add 3 tablespoons Mushroom Vegetarian Oyster Sauce mix and cook around 2 minutes.
Then add cooked rice and mix well.
Enjoy it with kung pao vegies.
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