Chinese Cabbage Shiitake Mushroom Carrot Bamboo Shoot Brown Rice Bowl
Chinese Cabbage Shiitake Mushroom Carrot Bamboo Shoot Brown Rice Bowl
half Chinese Cabbage (1000g)
6 Dried Shiitake Mushrooms
1 Carrot (100g)
1 piece Frozen Peeled Bamboo Shoot
1 cup Brown rice (short grain, medium grain or long grain)
1½ tsp Salt
¼ tsp Sugar
½ tsp Oil
500ml Water to soak shiitake mushrooms, 3 cup Water （750ml） for brown rice.
1. It’s best to soak shiitake mushroom overnight with cold water. You may also soak the shiitake mushrooms with hot water 1-2 hours beforehand.
2. Electrical Rice cooker is essential for this recipe. Pot cooking rice requires an experienced skill level.
3. Do not use hot water to cook rice.
4. Once “start” is pressed, let the rice cooker do its job. Do not open the lid during the cooker’s cooking procedure.
5. Wok cook shiitake mushrooms and carrot first. This is to bring out shiitake smell over to all other vegetables.
6. Wok cooking Chinese cabbage normally starts with large amount. The cabbage will reduce in size after cooking.
7. To enjoy a hot meal, it will be ideal to start to handle vegetables 30 minutes before rice cooker finish. This way, when the wok cooking is finished, the rice cooker finishes rice cooking nearly at the same time.
8. Use medium or large bowl for this rice bowl recipe, allow more space for vegetables on top.
9. Before eating, mix vegetables and sauce with the brown rice.
1. Soak the shiitake mushrooms with 500ml of water.
2. Put brown rice into the rice cooker container.
3. Fill in water. Water level is three times of the rice level.
4. Put the container back to the rice cooker. Choose brown rice option. Press start.
5. It takes rice cooker 1.5 hour to 1 hour 45 minutes to cook brown rice.
6. 30 minutes before rice cooker finish, wash the Chinese cabbage.
7. Wash the carrot and bamboo shoots.
8. Cut Chinese cabbage into strips.
9. Peel off carrot’s skin. Cut the carrot into small strips as well.
10. Cut bamboo shoots into strips.
11. Squeeze shiitake mushrooms water out. Cut mushrooms into strips. Keep the mushroom water.
12. Heat a wok or a large pot.
13. Add half tea spoon of oil.
14. When oil is hot, add shiitake mushrooms and carrot.
15. Stir them well. Add bamboo shoots.
16. Add Chinese cabbage. Stir all the materials thoroughly.
17. Add one and half tea spoons of salt.
18. Add a little bit of sugar. Stir the materials well.
19. Add shiitake mushroom water. Leave the impurity at the bottom.
20. Cover the wok with lid. Cook for 10 minutes.
21. Add some water into the potato starch to make starch water.
22. In 10 minutes, open the lid of the wok and reduce the heat.
23. Add starch water into the wok, stir the contents at the same time.
24. Turn off the heat. Transfer the wok contents into a plate.
25. After rice cooker calls for ready, turn off the power.
26. Take the brown rice out into a medium bowl.
27. Scoop cooked vegetables on top of the rice.
28. Mix the veggie with the rice.
29. Enjoy.
