Smoked-Oyster Sticky Rice Stuffing in Lotus Leaf

Smoked-Oyster Sticky Rice Stuffing in Lotus Leaf
Smoked-Oyster Sticky Rice Stuffing in Lotus Leaf is a gluten free and dairy free side dish. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 365 calories, 7g of protein, and 7g of fat each. A mixture of boiling-hot water, asian short-grain sticky rice, sausage, and a handful of other ingredients are all it takes to make this recipe so yummy. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes approximately 25 hours.

Instructions

1
Cover rice generously with cold water in a large bowl and soak at least 2 hours and up to 12 hours.
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WaterWater
RiceRice
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BowlBowl
2
Drain in a medium-mesh sieve and rinse well under cold running water.
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WaterWater
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SieveSieve
3
Soak mushrooms in boiling-hot water (2 cups) in a medium bowl, turning mushrooms over occasionally, until softened, about 1 hour. Lift out mushrooms, squeezing excess liquid back into bowl.
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MushroomsMushrooms
WaterWater
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4
Cut out and discard stems, then thinly slice caps. Reserve 1 cup mushroom-soaking liquid and discard remainder.
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MushroomsMushrooms
5
Chop scallions, keeping pale green and white parts separate from dark green parts. Quarter sausages lengthwise, then cut into 1/2-inch pieces.
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Green OnionsGreen Onions
SausageSausage
6
Stir together reserved mushroom-soaking liquid, rice wine, soy sauce, sugar, sesame oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl until sugar has dissolved.
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Sesame OilSesame Oil
Rice WineRice Wine
Soy SauceSoy Sauce
MushroomsMushrooms
PepperPepper
SugarSugar
SaltSalt
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7
Fill sink with hot water and soak 2 or 3 lotus leaves (if using) until softened, about 15 minutes. Pat lotus leaves dry. Choose best leaf (some leaves may be blemished or damaged), discarding remainder.
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WaterWater
8
Cut out center stem and arrange leaf in pie plate (there will be a lot of overhang), overlapping leaf slightly to cover gap in center.
9
Heat wok over high heat until a drop of water evaporates instantly.
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WaterWater
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WokWok
10
Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side.
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Peanut OilPeanut Oil
Cooking OilCooking Oil
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WokWok
11
Add pale-green and white parts of scallion, pine nuts, and ginger and stir-fry until pine nuts are golden, about 1 minute.
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Pine NutsPine Nuts
Green OnionsGreen Onions
GingerGinger
12
Add sausage and mushrooms and stir-fry until mushrooms are golden, 2 to 3 minutes.
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MushroomsMushrooms
SausageSausage
13
Add oysters and stir-fry 1 minute.
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OystersOysters
14
Add rice and stir-fry 2 minutes.
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RiceRice
15
Add liquid mixture and bring to a boil, then cook, stirring gently, until liquid has been absorbed, about 2 minutes.
16
Transfer rice mixture to pie plate (with or without lotus-leaf-lining) and smooth top. Fold over sides of leaf (if using) to cover, then secure with skewers.
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RiceRice
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SkewersSkewers
17
Set a steamer rack inside cleaned wok and add enough water to reach just below steamer rack, then bring to a boil. Steam stuffing in pie plate on rack, covered with lid, 45 minutes (replenish water as necessary).
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StuffingStuffing
WaterWater
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WokWok
18
Remove wok from heat and let stand, covered, 10 minutes, then carefully remove pie plate from steamer with oven mitts.
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Oven MittOven Mitt
WokWok
19
Remove skewer and open leaf, then stir in scallion greens. Fold leaf over to keep warm.
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Green OnionsGreen Onions
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SkewersSkewers
1
· Stuffing can be made and wrapped in lotus leaf (but not steamed) 1 day ahead and chilled, uncovered, until cool, then covered with a dampened paper towel.· Mushrooms can be soaked 1 day ahead, then chilled in soaking liquid, covered. · Stuffing can be kept warm in steamer or in a 350°F oven; for oven, cover stuffing with a dampened paper towel (still in pie plate), then wrap tightly in foil.
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MushroomsMushrooms
StuffingStuffing
WrapWrap
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Paper TowelsPaper Towels
Aluminum FoilAluminum Foil
OvenOven
DifficultyExpert
Ready In25 hrs
Servings8
Health Score27
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