Rice In A Lotus Leaf
|Dried shrimp||1⁄4 Cup (4 tbs)|
|Dried black mushrooms||4|
|Dried lotus leaves||2 Large|
|Vegetable oil||1 Tablespoon|
|Shallots||2 , chopped|
|Chinese sausage||2 Ounce, cut diagonally into 1/8-inch-thick slices (1 Sausage)|
|Diced cooked ham||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄4 Cup (4 tbs)|
|Chopped cilantro||1 Teaspoon (Chinese Parsley)|
|Soy sauce||2 Tablespoon|
|Sesame oil||1 Tablespoon|
|Cooked medium grain rice||3 Cup (48 tbs)|
Preparation Soak dried shrimp in warm water to cover for 30 minutes; drain and coarsely chop.
Soak mushrooms in warm water to cover for 30 minutes; drain.
Cut off and discard stems and thinly slice caps.
Cooking Bring water to a boil in a large pan.
Plunge lotus leaves into boiling water and cook for 2 minutes or until softened; drain well.
Place a wok or wide frying pan over high heat until hot.
Add vegetable oil, swirling to coat sides.
Add shallots, sausage, and shrimp and stir-fry for 1 minute.
Add ham, celery, cilantro, and mushrooms and stir-fry for 1 minute.
Stir in soy sauce and sesame oil.
Stir in rice, separating grains with the back of a spoon; mix well.
Remove from heat.
Spread one lotus leaf on work surface.
Cover with second leaf.
Place rice mixture in center of lotus leaves.
Fold edges of leaves over rice so rice is completely covered.
Place steaming rack in a wok.
Pour water to just below level of rack and bring to a boil.
Place lotus leaf packet on a heatproof dish and set dish on rack.
Cover and steam, adding additional water if neccessary, for 30 minutes.