Taro Rice with Chinese Mustard Greens
Ingredients
- 450 g Jasmine rice (about 2 cups, cleaned)
- 1/4 cup chopped shallots
- 1 1/2 cup fresh taro cubes
- 625 ml water + 2 tablespoons umami seasoning
- 5 caps of Shiitake mushrooms softened & chopped
- 1 cup chopped Chinese mustard greens or other vegetables
- oil for cooking
Seasoning
- 1 tablespoon vegan 'oyster' sauce
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1/4 teaspoon Chinese 5-spice powder
- white pepper to taste
Preparation
In a heated non-stick pan with 1 tablespoon of oil, sauté shallots until they turn translucent. Then, cook mushrooms until aromatic.
Add in the taro cubes and give it a quick toss until the taro releases its aroma. Season with vegan 'oyster' sauce and soy sauce.
Place in the cleaned rice and season with the rest of the ingredients.
Add the mustard greens and give it a final toss. Turn off the heat and transfer the mixture to a rice cooker.
Add in the liquid and turn on the rice cooker. Serve warm when ready.
Notes
Serve alongside with stir-fried veggies, tofu, and a clear umami ABC soup made with tomatoes, corn, potato, onion, and Sichuan zha cai.
