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Categories:
banana lapsang souchong canola oil eggs garlic ginger garlic chives long grain rice soy sauce freshly ground black pepper black mushrooms salt
Viewed: 14 - Published at: 3 years agoIngredients
- Banana or cabbage leaves
- 2 teabags lapsang souchong (Recommended: Honest Tea Company)
- Canola oil, to cook
- 2 eggs, lightly beaten
- 1 tablespoon garlic, minced
- 1/2 tablespoon ginger, minced
- 2 cups garlic chives, chopped 1/8-inch
- 2 cups cooked long grain rice
- 1 tablespoon naturally brewed soy sauce
- Freshly ground black pepper
- 16 large black mushrooms, washed, de-stemmed, and rehydrated
- Salt and white pepper
Method
- Set up a steamer filled with water and lined with banana or cabbage leaves.
- Bring water to a boil then add the tea bags.
- In a hot wok heavy coated with oil, add the eggs (they should sizzle) and stir quickly.
- They will cook in 10 to 15 seconds.
- Remove eggs and set aside.
- In the same, hot wok, coated lightly with oil, add the garlic and ginger, stir, then the garlic chives.
- Add the rice and gently mix together.
- Add soy and season with black pepper.
- Add back the eggs and check for seasoning.
- Season each mushroom, then stuff with the rice and place in steamer.
- Steam hard for 15 minutes.
- Plating: If banana leaves are available, line a large platter and place the leftover rice, if any, in the middle of the platter.
- Surround with mushrooms and enjoy.
- Yield: 4 servings
- Beverage: Lapsang Souchong tea or glass of Veuve Clicquot Blanc de Blanc or DVX
