Bowl of Rice Ovals with Bamboo, Beans
(click to enlarge)

Rice Ovals with Bamboo, Beans
China - Zhejiang
  -   Xuelihong Sunsi Maodou Chao Nian'gao
Serves:
Effort:
Sched:
DoAhead:  
4 main  
**
30 min  
Prep
With interesting flavors and contrasting textures, this vegetarian "one dish meal" is quick to make. It needs to be served immediately it is done, but leftovers can be reheated in the oven.



6
1
12
1
4
1/2
2
2
1
oz
c
oz
c

t
T
T
c
Bamboo Shoots (1)
Soybeans, frozen (2)
Rice Ovals (3)
Shanghai Greens (4)
Scallions
Salt
Oil
Rice Wine (5)
Water, boiling
Prep   (15 min)
  1. Slice BAMBOO 1/8 inch thick and cut into thin matchsticks.
  2. Thaw SOYBEANS.
  3. Thaw RICE OVALS (IF frozen).
  4. Squeeze SHANGHAI GREENS to remove liquid. Chop if there are large pieces.
  5. Slice SCALLIONS thin, white and green parts.
RUN   (15 min)
  1. Bring some Water to a boil.
  2. In a wok heat Oil over highest flame and stir in Scallions until aromatic (no browning).
  3. Stir in Bamboo and Soybeans. Continue to fry stirring for another minute, then stir in Shanghai Greens and Salt until well distributed.
  4. Make sure your water is at a boil.
  5. Stir in Rice Ovals and toss for about 1 minute.
  6. Pour Rice Wine and Boiling Water around the sides of the wok. Continue tossing the contents until the liquid has been almost completely absorbed. This must be done quickly before the rice ovals start to stick together.
  7. Serve immediately.
NOTES:
  1. Bamboo Shoots:   Fresh is best, but a hassle and not always available. Best to buy in vacuum pack bags (unless your market has them in a bulk tub). Canned is available everywhere, but needs to be par boiled for 5 minutes or more to remove the metallic taste.
  2. Soybeans, Frozen:   Measure is for beans only, removed from the pod. These are available in the frozen cases of Asian markets. For details see our Soy Beans page.
  3. Rice Ovals:   These are very popular in Korea, so are available in markets serving a Korean community. They are sold fresh, refrigerated or dried. For details see our Rice Noodles page.
  4. Shanghai Greens:   [Snow Vegetable]   Measure is with liquid. This is salt fermented (pickled) mustard greens. They are available in larger Asian markets, usually packed in plastic bags or tubs in the refrigerated section. They can be easily made at home, though it takes fermenting time. See our recipe Snow Vegetable.
  5. Rice Wine:   Use a good, drinkable Chinese rice wine, not that horrid salted "cooking" version. If you don't have this, use a Dry Sherry. Sake is made from rice but is not considered a good substitute. For details see our Chinese Rice Wine page.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
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