Chinese surf and turf!
Ingredients
- 3 cups of sweet rice
- 1/2 lb ground pork
- 2 cloves garlic, minced
- 2 tsp. soy sauce
- 3 tbsp canola oil
- 1 bunch green onions, chopped
- 3/4 lb itsy-bitsy salad shrimp*
- 8 shitake mushrooms
- 1/2 cup chopped cilantro
- 1 tsp sesame oil
- * When it comes to the shrimp, I like the frozen kind. I defrost it and really wring them out to release all that extra moisture. But please note, frozen salad shrimp is considered wrong as far as sticky rice goes. You're supposed to use those little dried ones, but I can't stand the way they smell when cooked.
Directions
Cook sweet rice. (If your rice cooker doesn't have water level marks for sweet rice, you'll have to wing it. Basically, sweet rice takes less water--let's say 5/7 the amount of water you would normally use for regular rice.)
Saute pork in a little bit of canola oil. Add garlic. Season with 1 tbsp soy sauce. Set aside.
Heat 2 tbsp. canola oil. Add mushrooms and saute until toasty brown. (Those mushrooms will SOAK up the oil. You may need to add more oil throughout this step.) Add 2/3 of the green onions. Set aside.
Saute shrimp in the rest of the canola oil. Cook until shrimp are well done, even a little crispy from the oil. Set aside.
Over a low flame, mix in the pork, mushroom, and shrimp. Fold in the rice. Add the rest of the soy sauce and sesame oil. Top with cilantro and the rest of the green onions. Delicious!
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