Mushroom Cabbage Rice 香菇卷心菜焖饭

INGREDIENTS 食材

• 6 pieces of shiitake mushrooms, soaked in water till soft, squeeze out water to make mushrooms dry then slice thinly.  Filter mushroom water through a fine sieve and set aside
• 450g of washed rice
• 1 head of cabbage ~400g, cut into big chunks
• 1 carrot ~100g, slice thinly
• 100g pork, slice thinly
• 20g dried shrimp, chop finely
• 20g dried scallop, washed and soaked for about 10 minutes
• 8 cloves garlic, chop finely
• 4 cloves shallot, chop finely
• 2 tablespoons cooking oil
• 2 tablespoons dark soya sauce
• Light soya sauce and white pepper to season

STEPS 步骤

• In a heated wok, add 1 tablespoon of cooking oil to fry dried shrimp
• Add dried shrimp and stir fry (dried shrimp usually sucks up all oil)
• Add garlic and 1 teaspoon of cooking oil, stir fry
• Add shallot and stir fry till fragrant
• Add in sliced mushrooms, stir fry till fragrant
• Add in sliced pork, stir fry and mix well

• Add light soya sauce and white pepper to mushrooms and pork contents, stir fry
• Add in sliced carrot, fry and mix well
• Pour in 3 tablespoons of dark soya sauce, let it caramelize while stir frying
• Add in shredded dried scallops, stir fry and mix well

• Add the washed uncooked rice, stir and mix well
• Pour in the mushroom water and additional water to make a total of 600ml liquid
• Throw in all cabbage to cover the rice
• Put on the lid and let cook at medium heat for 20 minutes
• Open lid, mix the cabbage with the rest of the contents, put on lid and cook for a further 10 minutes or until rice is fully cooked