Sticky Rice with Chinese Sausage

 

My son gave me the Nom Wah Cookbook for Christmas and we had to go to the Chinese grocery store to get the ingredients to try a few recipes. (Nom Wah is a 100-year old dim sum restaurant in NYC's Chinatown.) The Chinese sausage used in this dish is a thin, finger-long sausage that has a sweetness to it. It goes well with eggs, as in fried rice. Even if you are missing a few of these ingredients, it is still worth making the recipe. Like fried rice, substitutions are easily made and the results are still good.

Sticky Rice with Chinese Sausage

Serves 6 

From the Nom Wah Cookbook

5 dried shitake mushroom

1 1/4 cups dried small shrimp

2 cups sticky rice, uncooked

2 Tblsp vegetable oil

3 link Chinese sausage, sliced

1 1/2 tsp salt

1 tsp Shaoxing wine

2 Tblsp soy sauce

1 Tblsp oyster sauce

1 1/4 tsp toasted sesame oil

2 green onions, finely chopped

Cook the rice according to package directions. This will take about half an hour. Let cool.

Using very hot or boiling water, soak the mushrooms for 20-30 minutes until tender. Separately, soak the shrimp for 30 minutes until rehydrated. Drain both the mushrooms and the shrimp, keeping them separate.

Heat the oil in a wok over medium heat. Add the mushrooms, shrimp, sausage, and salt. Stir fry for 3-5 minutes until the mushrooms have colored.

Add the cooked rice to the wok, lower the heat and stir fry for 15 minutes. Add the wine, soy sauce, oyster sauce and sesame oil. Serve hot garnished with green onions.