Sticky Rice Stir Fry with Chinese Sausage | Cantonese Recipe

#Cantonese dishes #Stir-fried noodles

A School of Wok favourite – sticky, savoury and packed with umami! This sticky rice stir fry with Chinese sausage is a traditional Cantonese winter solstice dish, made with glutinous rice, Chinese sausage, shiitake mushrooms, dried shrimp, scallops, squid and finished with peanuts, spring onion and egg.
Ingredients
250g glutinous (sticky) rice, soaked overnight
3 dried shiitake mushrooms, soaked and quartered
2 Chinese sausages (lap cheong), diced
10g dried shrimps, soaked 30 mins, roughly chopped
50g dried squid, soaked overnight, diced
4 dried scallops, soaked overnight, shredded into floss
2 cloves garlic, finely chopped
2 Thai shallots, finely chopped
1 spring onion (white and green parts separated), finely chopped
1 thumb of ginger, thick slices
Handfull of roasted peanuts
Handful fresh coriander, chopped
1 egg, beaten (for garnish omelette)

Sauce:
1 tsp light soy sauce
2 tbsp oyster sauce
1 tsp dark soy sauce (for colour)
½ tsp salt
½ tsp white pepper
½ tsp chicken powder