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.
- 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 is an assistant editor at TASTE.