Page 51 - BACGG CNY Flipbook V2 03032021

Vegetarian Nor Mei Fon - Holiday Sticky Rice (Meat Option below)

2 cup Koda Farms Sho Chiku Bai Premium Sweet Rice
2 cup Thai Jasmine Rice
Wash thoroughly. Add enough water to cook like regular rice. Soak for 30
minutes.

In meantime, Thinly slice the following:

1 lb Beyond Ground Beef, saute in 1 T grape seed oil until lightly browned.
1 oz Dry Black Mushrooms - soften in warm water first
then put these ingredients in a bowl
OR
*Meat Option:
2-3 Chinese Style sausage, Kam Yen Jan Pork Lop Cheung (no liver)
1/4 lb Char Siu, lean, little fat

1 Scallions, (green and white parts) thin sliced diagonally
Cilantro leaves (optional)
put these 2 ingredients in separate bowl

Dressing:

4 Tb Lee Kum Kee Premium Brand Oyster Sauce (vegetarian option available)
3 Tb Yamasa brand LowSodium Soy Sauce - “Less Salt” one
1 tsp Sugar
5/8 tsp 5-Spice powder - Dynasty Chinese 5 Spices
1/2 tsp Sesame Oil - Spectrum Organic Toasted Sesame Oil

Blend together and taste - adjust according to taste. Make a day ahead for
flavors to come together.

Combine to Cook:
Cook soaked rice in rice cooker. Once the water in rice cooker evaporates in 20-
25 mins or less (still a little wet), rice not sticking to bottom, add the Beyond Ground
Beef and mushrooms, stirring until incorporated throughout the rice. Cook until the
rice and Beyond Ground Beef/mushrooms are cooked.

Once the Beyond Ground Beef and mushrooms are cooked, add the dressing
and scallion/cilantro to incorporate through the rice mixture. Do this in small
batches in large bowl to ensure even coating of the dressing. Try not to overmix
the rice. Using chopsticks work well.

Leave a little scallions and cilantro as a garnish to put on top for appearance

Recipe shared by Leona Lau Year of Ox Feb 12, 2021