Tea Steamed Chinese Black Mushrooms Stuffed With Garlic-Chive Fried Rice
Serves: 2
Dallas Effertz
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
49
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1
Banana1 tbsp
Garlic (minced)1 tbsp
Ginger (minced)2 cups
Long Grain Rice (cooked)1 tbsp
Soy Sauce (naturally brewed)Directions:
1
Set up a steamer filled with water and lined with banana or cabbage leaves
2
Bring water to a boil then add the tea bags
3
In a hot wok heavy coated with oil, add the eggs (they should sizzle) and stir quickly
4
They will cook in 10 to 15 seconds
5
Remove eggs and set aside
6
In the same, hot wok, coated lightly with oil, add the garlic and ginger, stir, then the garlic chives
7
Add the rice and gently mix together
8
Add soy and season with black pepper
9
Add back the eggs and check for seasoning
10
Season each mushroom, then stuff with the rice and place in steamer
11
Steam hard for 15 minutes
12
Plating: If banana leaves are available, line a large platter and place the leftover rice, if any, in the middle of the platter
13
Surround with mushrooms and enjoy
14
Beverage: Lapsang Souchong tea or glass of Veuve Clicquot Blanc de Blanc or DVX