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Traditions are part of what makes the holiday season so special, so we were thrilled when our viewer Rick Quon came on the show to share a wonderful recipe that's always on his family's holiday table: his aunt Frances' Chinese sticky rice with dried shrimp, dried mushrooms and Chinese sausage. "People always loved it at our Thanksgivings and would call and ask for the recipe or tell me they miss Auntie Fran's sticky rice!" he says. "I love the idea of her recipe being passed down to my kids and beyond. Plus, Rachael, I know you love a dish that gives a lot of bang for your buck, and it's very economical!"
For more viewer holiday traditions, check out this Bacon-Wrapped Turkey, these adorable Turkey Cupcakes and this fun peppermint tray.
Ingredients
- 2 cups sweet (glutinous) rice
- 1 cup long grain rice
- 2 ½ cups water, plus 1/3 cup
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- ¼ cup dried shrimp, soaked in warm water for 1 to 2 hours, then drained
- 6 to 8 medium Chinese dried mushrooms, soaked in warm water until soft, at least 2 hours, then drained and finely chopped
- 3 Chinese pork sausages (lop cheong), diced
- 2 tablespoons oyster sauce
- 1 tablespoon sugar
- Chopped cilantro and green onions, for garnish
Yield
Serves: 6
Preparation
In a medium bowl, combine the sweet rice and long grain rice and wash until the water is clear (about 3 changes of water). Drain the rice, then place in a rice cooker. Add the 2 ½ cups water and the salt and cook. (You can also cook the rice in a saucepan.)
Heat the oil in a deep skillet or saucepan, add the shrimp, mushrooms and sausages and stir-fry for 3 minutes. Add the oyster sauce, sugar and 1/3 cup water and simmer 5 to 10 minutes.
Gently fold the cooked rice into the sausage mixture. Serve in a casserole dish topped with cilantro and green onions.