Naw Mi Fan (Chinese sticky rice) by Candace Dueck

Country: China

Prep. time: 30 minutes

Cook time: 30 minutes​

Ingredients:

• 2 cups sticky rice
• 3 chinese-style pork sausages (lap cheong)
• 2 sticks of celery
• 1/2 medium red onion or 2 green onions
• 1/2 large red pepper
• 1 can water chestnuts
• 1 cup diced carrots
• 1 cup peas
• 10 fresh mushrooms or 1 can of sliced mushrooms
• 6 dried black mushrooms (soak in water overnight to rehydrate)
• 2 - 3 tablespoons oyster sauce
• splash of Maggi seasoning
• sprinkle garlic salt
• 1 - 2 tbsp sesame seed oil

Steps:

1. Wash and cook rice then set aside.
2. Dice all ingredients with the exception of the sliced mushrooms.
3. Heat wok with sesame seed oil.
4. Fry onions & celery
5. Add all additional ingredients one at a time, tossing continuously.
6. Sprinkle garlic salt over the mixture.
7. Add the cooked rice, splash a wave of maggi seasoning over the mixture and toss again.
8. When all combined, pour the oyster sauce over the entire blend and use a spatula to mix the ingredients.

Tips/Tricks:

When using an electric stove top, start the temperature at 6 and adjust the temperature as necessary. Keep tossing the ingredients so they don't burn on the bottom of the wok. The crucial ingredient are the Chinese pork sausages (lap cheong). This tasty protein permeates throughout the entire dish giving it a distinctive Asian flavour.

Why this recipe?

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