Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Tofu | 100g firm | 76 |
| Shiitake | 1/2 cup (73g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1.5 c glutinous rice
- 3-4 dried shiitake mushrooms
- soaked mushrooms from step 1
- 1 square five-spice pressed tofu
- 1 small chunk "vegetarian ham," veggie burger or other veggie "meat" (optional)
- 1 clove garlic (optional)
- 1 small knob ginger (optional)
- soy sauce or soy paste (to taste)
- salt (to taste)
- more soy sauce or soy paste (to give a nice medium-brown color)
- 1/4 c mushroom water (from steps 1-2)
Directions
1. soak in two separate containers of water overnight (this step is important):1.5 c glutinous rice, 3-4 dried shiitake mushrooms
drain rice and mushrooms (save the mushroom water), and slice the following into small strips:soaked mushrooms from step 1, 1 square five-spice pressed tofu, 1 small chunk "vegetarian ham," veggie burger or other veggie "meat" (optional)
mince into tiny bits:1 clove garlic (optional), 1 small knob ginger (optional)
sautee ingredients from step 3 in a large wok with hot oil a short while, then add sliced ingredients from step 2. stir in: soy sauce or soy paste (to taste), salt (to taste)
just before the tofu and "meat" look and smell done, add the drained rice and immediately turn down the heat to medium. add: more soy sauce or soy paste (to give a nice medium-brown color), 1/4 c mushroom water (from steps 1-2)
stir constantly to prevent sticking and burning, a few minutes, until the liquid is mostly gone.
turn off the heat and pour the rice mixture into small rice bowls lined with plastic wrap or a large baking pan lined with plastic wrap. steam for 30-60 minutes or until the rice grains have become soft and translucent.
serve right away, or refrigerate and reheat as needed. serve with: roasted sesame seeds (sprinkled on top) (optional), mushroom/seaweed dust (sprinkled on top) (optional), sweet chili sauce
Category:Taiwanese Recipes
Category:Taiwanese Vegetarian