Pot Mushroom Rice

Ingredients list for Pot Mushroom Rice

• 3-4 Oyster Mushroom
• 10-12 Button Mushrooms
• 1 cup Rice,soaked
• 1 Star anise
• 2 tablespoons Cornflour/ corn starch
• 2 Spring onions with greens finely chopped
• 4 tablespoons Oil
• 1 inch piece Ginger grated
• 2-3 cloves Garlic finely chopped
• 2 tablespoons Soy sauce
• 1/4 tablespoon MSG
• 1/2 teaspoon White pepper powder
• to taste Salt
• 2 cups Vegetable stock

Method

1. Boil the rice in three cups of water with star anise until just cooked. Drain well, transfer rice to clay pot and keep warm. Soak the oyster mushrooms in sufficient hot water for fifteen minutes, drain, roughly chop.
2. Mix the cornflour in half a cup of water. Reserve some chopped spring onion greens for garnish. Preheat oven to 180°C. Heat the oil in a wok, add the ginger and garlic and stir-fry for one minute.
3. Add the spring onions and continue to stir fry for a minute. Add the soy sauce, oyster mushrooms, MSG, white pepper powder, salt and vegetable stock.
4. Bring to a boil, add mushrooms and the cornflour mixture. Cook for a minute or until the sauce thickens, stirring continuously.
5. Pour the sauce over the rice, cover with a lid and keep in the preheated oven for twelve to fifteen minutes.
6. Open the pot at the dining table, stir well, garnish with the reserved spring onion greens and serve hot.

Nutrition Info