Estimated
Servings: 4
½ cup
cooked lotus seeds
5 diced
shiitake mushrooms
½ cup
edamame (a.k.a. soybeans)
½ cup
diced carrots
4 cups
cooked and chilled jasmine rice
½ teaspoon
salt
½ teaspoon
ground pepper
2
tablespoons vegetable oil
1 teaspoon
soy sauce
3 slices
cooked lotus roots
2 fresh or
dried lotus leaves
Water for
steaming
Turn your
stove onto medium high heat, add in 1 tablespoon of oil to a wok or frying pan
and stir fry the vegetables until slightly softened. Remove the vegetables from
pan and set aside to cool.
Add the
remaining oil in the same pan that you cooked the vegetables in and stir fry
the rice for about 3 minutes while breaking it up. Then season the rice with
salt, pepper and soy sauce mixing it all up. Once the vegetables cool off,
arrange the lotus root by putting the edamame and carrots into the holes. Next
add the remaining vegetables to the rice and combine everything together. Turn
off the heat and set the rice aside.
To prepare
the lotus leaves, run them through warm water so that they become more pliable.
Then place them in a large bowl, laying one lotus leaf inside the bowl followed
by the other, putting the rough side of the leaf down first. Now scoop the
fried rice into the leaf and fold the 2 lotus leaves to enclose the rice
pressing it down firmly until flat. Bring a steamer full of water to a boil,
and steam the lotus fried rice on high heat for about 5 minutes. Then remove it
from the steamer carefully and allow it to cool down before handling.
With a
sharp knife or scissors, carefully make long cuts on the first layer of lotus
leaf from corner to corner criss-crossing each other, and then fold the four
sections back. Next cut the inner leaf and fold those sections back until it
looks like a blooming lotus flower exposing the rice.
****Cooked
lotus seeds, edamame, and lotus roots can be found in the freezer section at an
Asian grocery store and lotus leaves can be found at the dried foods section or
produce section of an Asian grocery store.
No comments:
Post a Comment