A vegan twist on the tasty Tawanise glutinous rice dish by our friend Alice! What the Taiwanese call “you fan” in Mandarin, literally translates to “oily rice.” That’s because you’ll instantly notice the rice’s glistening sheen thanks to ample amounts of fragrant sesame oil. Alice’s vegan version of this local favorite uses Impossible meat instead of ground pork, loads of shiitake mushrooms, preserved radish and Shaoxing wine for delectable umami flavor.
Taiwanese Glutinous Rice Ingredients
3 cups Sweet Rice
3 tbsp Sesame Oil
1 tbsp Light Soy Sauce
2 ½ cups Water
½ cup thinly sliced Reconstituted Dried Shiitake Mushrooms
½ cup minced Preserved Radish
¼ cup minced Fresh Shallots
¼ cup Vietnamese Fried Shallots
6 oz Impossible Meat
1 tbsp Neutral cooking oil (i.e. Canola Oil)
1 tbsp Shaoxing Wine
1 tbsp Soy Sauce
1 tbsp Sweet Soy Sauce
Sweet Chili Sauce
Trini Pepper Sauce
2-3 sprigs Cilantro
2 tbsp of Hoisin sauce
Bok Choy Ingredients
3 bunches of Baby Bok Choy
2 minced Thai Chilis
3 cloves Garlic
Cook the sweet rice, adding sesame oil and light soy sauce to taste.
Sauté fresh shallots until they are translucent. Then add shiitake mushrooms and cook them until they begin to soften. Add the fried shallots and cook them in.
Add the impossible meat and cook it until the meat is done. Add the preserved radish and cook combining all the ingredients.
Add Shaoxing wine to the frying pan and mix with all ingredients.
Add cooked rice into cooked impossible meat mixture in the frying pan. While cooking, season rice and impossible mixture with light soy sauce, sesame oil, salt and pepper to taste.
Blanch quartered baby bok choy in boiling hot water for 2-3 min or until bright green and lightly tender. Add salt to taste.
Make garnish by frying garlic and thai chili together. Drizzle hoisin sauce on the baby bok choy and then spoon the garlic and chili mixture on top.
Make dressing sauce for rice by mixing equal parts of trini pepper sauce and sweet chili sauce together in a bowl.
Place a cup of the fried rice onto a plate with 2-4 pieces of baby bok choy.
Drizzle sauce on rice and add a few small pieces of cilantro as garnish.
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