Vegetable And Ham Rice Cake
|Cold cooked rice||3 Cup (48 tbs)|
|Vegetable oil||2 Tablespoon|
|Carrots||3 , cut into matchstick size shreds|
|Mushrooms||2 Ounce, sliced|
|Cucumber||1⁄2 , unpeeled, sliced|
|Scallions||3 , sliced|
|Soy sauce||2 Tablespoon|
|Prepared horseradish||2 Teaspoon|
|Light cream||2 Tablespoon|
|Boiled ham slices||4 , shredded|
Combine vinegar, 1 tablespoon of the sugar, and salt together with the rice.
Heat oil in the wok.
Add carrots and stir fry 2 to 3 minutes.
Add mushrooms, cucumber, and scallions and continue to stir fryuntil all the vegetables are very tender.
Stir in the remaining 1 tablespoon of sugar and the soy sauce.
Grease an 8 inch spring-form pan (or use an 8 inch square baking pan lined with plastic wrap extending well over the sides so the mixture can eventually be lifted out).
Pack half of the rice in the bottom.
Cover with 3/4 of the prepared vegetables, then the remain ing rice.
Combine the horseradish sauce and cream and spread over the rice.
Cover with the remaining 1/4 of the vegetables and the ham shreds.
Place a piece of waxed paper over the top and weight it down.
Chill for 30 minutes.
Remove weight and paper, then carefully remove cake from pan.
Use a wet knife to cut cake into slices and arrange on a platter.
Serve cold with a little soy sauce.