Makes 6 servings.
Bon Appétit | March 2003
Stir-Fried Tofu and Shiitake Mushrooms in Spicy Black Bean Sauce | Sticky Ginger Rice with Peas | Wok-Seared Sesame Green Beans | Jade Dumplings with Soy-Sesame Dipping Sauce | Imperial Peach Sundaes | Stir-Fried Chicken with Bell Peppers and Snow Cabbage | Chinese Barbecued Baby Back Ribs | Jasmine Rice with Garlic, Ginger, and Cilantro | Browse all Chinese Recipes
Ingredients
1 1/2 cups uncooked medium-grain white rice
3 cups cold water
1 tablespoon minced fresh ginger
1 cup frozen petite peas
Preparation
Place mushrooms in large bowl. Pour 3 cups boiling water over; let soak until mushrooms soften, at least 25 minutes and up to 4 hours. Drain. Cut off stems and discard; finely chop caps.
Dissolve cornstarch in 2 tablespoons vegetable broth in 2-cup measuring cup. Stir in remaining broth, soy sauce, vinegar, sugar, and salt.
Place rice in strainer. Rinse under cold water until water runs clear. Drain well. Transfer rice to heavy medium saucepan. Add 3 cups cold water. Stir in ginger. Bring water to boil over high heat. Reduce heat to low, cover, and cook until rice is tender, about 12 minutes. Remove from heat. Sprinkle peas over rice (do not stir into rice). Cover and let stand 5 minutes. Gently stir peas into rice. Season rice lightly with salt. Transfer to bowl and serve.
Stir-Fried Tofu and Shiitake Mushrooms in Spicy Black Bean Sauce | Sticky Ginger Rice with Peas | Wok-Seared Sesame Green Beans | Jade Dumplings with Soy-Sesame Dipping Sauce | Imperial Peach Sundaes | Stir-Fried Chicken with Bell Peppers and Snow Cabbage | Chinese Barbecued Baby Back Ribs | Jasmine Rice with Garlic, Ginger, and Cilantro | Browse all Chinese Recipes
