Sticky Rice With Dried Radish and Mushroom
Here’s a variation of what you can do with sticky rice.
The rice part of the recipe remains the same as cooking the rice in Cantonese Chicken Sticky Rice. I’ve replaced the chicken and savory ingredients with Chinese mushroom, dried radish, onion, garlic and Chinese sausage. Skip the sausage, if you want to keep it vegetarian.
Dried radish–choy bo in Cantonese and luo buo gan in Mandarin–is packaged as Dried Radish or Pickled Radish. IMHO, the latter is a bad translation because it’s more salted and dried than pickled. Below are samples.
The one on the left is from Guangzhou; I like using this one because it is in large pieces. Rinse it and slice it as thinly as you can, about 1/5 inch. The package on the right is from Taiwan and already chopped. I find the diced pieces a bit chunky.
Sticky Rice With Dried Radish and Mushroom
Serves 4
1½ cups sticky rice
1¼ cups hot water
1 teaspoon salt
1 teaspoon soy sauce
2 tablespoons oil
½ cup onion, chopped finely
2 cloves garlic, finely chopped
2 Chinese sausage, diced finely
Dried radish, 8 oz, rinsed and diced finely
3 dried Chinese mushrooms, soaked and diced finely
1 tablespoon oyster sauce
Prepare the rice, following the recipe on Cantonese Sticky Rice with Chicken. https://paninpanout.org/cantonese-chicken-sticky-rice-nor-mai-gai
While rice is cooking, heat oil in pan, add onion, and fry until translucent, about five minutes. Add garlic and fry for three minutes. Add Chinese sausage, fry till fragrant, another three minutes. Add remaining ingredients. Fry for about five minutes. Remove from heat and set aside.
When rice is cooked, combine savory ingredients with rice and mix well. Serve hot, or at room temperature.
