One-Pot Mushroom and Ginger Rice Recipe

Name: One-Pot Mushroom and Ginger Rice Recipe
Ingredients: 1 1/2 cups medium-grain white rice; 2 cups vegetable stock, store-bought or homemade; 10 ounces mushrooms, such as shiitake, cremini, button or blue oysters (or a mix), halved or quartered; 2 teaspoons cornstarch; 6 to 7 teaspoons tamari soy sauce; 2 teaspoons Shaoxing wine (optional); 3 teaspoons sesame oil; Salt and white or black pepper; 1 (1-inch) piece fresh ginger, peeled and thinly sliced; 2 scallions, thinly sliced; Toasted white sesame seeds (optional)

"Inspired by Cantonese one-bowl rice dishes like bo zai fan and sticky rice, this mushroom and ginger rice has clean yet robust flavors The Chinese cooking technique of velveting — dusting protein in cornstarch to keep it tender and silky during cooking — is usually reserved for meat or seafood but here, the same method is used for the mushrooms, allowing them to stay juicy and plump as they cook in the rice Crisping the rice at the bottom of the pot is optional, but if you choose to do it, stay close, listen to..."

INGREDIENTS

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1 1/2 cups medium-grain white rice

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2 cups vegetable stock, store-bought or homemade

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10 ounces mushrooms, such as shiitake, cremini, button or blue oysters (or a mix), halved or quartered

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2 teaspoons cornstarch

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6 to 7 teaspoons tamari soy sauce

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2 teaspoons Shaoxing wine (optional)

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3 teaspoons sesame oil

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Salt and white or black pepper

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1 (1-inch) piece fresh ginger, peeled and thinly sliced

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2 scallions, thinly sliced

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Toasted white sesame seeds (optional)

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