「素食」冬天就为这一口菜饭，怎么也停不下来|【Vegan】 Walnut Bok Choy Risotto

The bok choy tastes better in cold weathers. I used to cook Shanghai Rice with it.
天气越冷上海青风味越足，每年这个时候我都要用它做上海菜饭，传统做法会加腌肉，大家都喜欢这道料理的关键在于油脂和米粒充分的交融，会给味蕾带来极大的满足感，尤其是天气比较冷的时候，而素食我们可以用核桃来代替，核桃含有大量优质脂肪，碾碎后与大米融合后你会发现味道一样好吃，回味有非常浓厚的香气，弥补素菜单一的寡淡感，加一些香菇增加口感和鲜味你一定会立马爱上这道料理。

Ingredients/材料:
鲜核桃 10个 Ten Fresh Walnuts
上海青 4-5个 4~5 Bok Choy
香菇 2朵 2 Shiitake Mushroom
香菇高汤或水 Mushroom Broth or Water
(香菇高汤做法：2朵香菇+600ml水浸泡一夜煮5分钟即可)
(Mushroom Broth: 2 Shiitake mushroom+600ml water, soaked overnight, then boil for 5 mins)

调味料/Seasonings：
海盐 适量 Sea Salt
香油 2小匙 2 Tsp Sesame Oil

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