Kabocha Sticky Rice with Vegan Umami Sauce
Ingredients
- 1 Kabocha squash (~1kg or 2.2lbs)
- 1 1/2 cups glutinous rice, soaked for at least 4 hours, drained
- 4 dried Shiitake mushrooms, softened & reserve the water
- 1/4 cup of roasted chestnuts
- 1/4 cup of raw peanuts (boiled to soften)
- 2 shallots, sliced
- Oil for cooking
Sauce
- 2 tablespoons Lee Kum Kee Vegetarian Stir-Fry sauce
- 1 1/2 tablespoons soy sauce
- 1/2 teaspoon white pepper
- 1/8 teaspoon Chinese five-spice powder
- 2 tablespoons Shaoxing wine or veggie broth
- 1 cup of liquid (water + mushroom water)
- A drizzle of toasted sesame oil
Preparation
To prepare the Kabocha squash, cut part of the top off & scoop out the seeds. Set aside.
To cook the sticky rice, lay a damp cloth on the steamer rack & add in the rice. Steam over high heat for 20 minutes.
Meanwhile, heat a non-stick pan with 1 tablespoon of oil & sauté mushrooms & shallots until aromatic. Add the peanuts, chestnuts, & season with the sauce ingredients.
Bring the mixture to a boil, then lower heat to medium & cook for ~1-2 minutes. Add in the steamed rice & toss until all the sauce has been absorbed.
Preheat the oven to 400F. Spoon the steamed rice into the squash. Place the squash upside down on a baking sheet. Bake for ~30 minutes or until the squash is fork-tender.
To serve, cut open the squash into wedges & serve warm.