Glutinous Rice With Chinese Sausages: Lo Mai Fan
6
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
2 c
glutinous rice
1 c
long grain rice
8
dried black mushrooms
½ c
dried shrimp
2
Chinese sausages (lap cheong)
9 oz
lettuce
4
scallions
1 tbsp
oyster sauce
1 tbsp
thin soy sauce
1 tsp
sesame oil
¼ tsp
five spice
¼ tsp
white pepper
My grandparents taught this same recipe at their cooking classes. It’s a popular dim sum dish, but pretty simple to make at home, too. The best part of this dish is the lap cheong, or Chinese sausage, which is sweet and fatty.
Directions
- To cook the rice, boil 3 cups of water, then add glutinous and long grain rice. Lower heat to a simmer and cover for about 20 minutes, or until all water is absorbed.
- Soak the dried mushrooms in hot water for 10 minutes. Discard the stems, then dice.
- Soak the dried shrimp in water for 2 minutes then drain.
- Dice the Chinese sausages, lettuce, and scallions. Set aside Chinese sausages in a separate bowl.
- Add 1 tablespoon of oil to a hot wok and heat for 30 seconds.
- Stir-fry the Chinese sausages and dried shrimp for 2 minutes, then add the mushrooms and stir-fry for another 2 minutes.
- Add the lettuce, scallions, oyster sauce, thin soy sauce, sesame oil, five spice, and white pepper. Toss for 1 minute.
- Add the cooked rice into the wok and toss until mixed well.
Tatiana Bautista
Tatiana Bautista is an assistant editor at TASTE.