If there is one thing I like more than French food (yes it’s possible lol) it’s Asian food! I love the flavors and different ways of cooking food. My first experiences of Asian cuisine was my attempt to Japanese food then I tried Thai and Chinese. Even though I love them I admit that I don’t cook them as often as I would like too and because of it I don’t always want to by some of the ingredients as I know they will end up going bad. So over the years I started making my own versions of Asian food, switching ingredients around and making it my own. One of my favorite Chinese food is dim sum! I just love all the different shapes and flavors and off course my favorite of all times is the sticky rice. It usually is stuffed with pork or chicken but I really wanted to make a vegetarian/ vegan version of it as I don’t eat a lot of meat.
The most important in this recipe is to get a very flavorful and fragrant rice so I decided to marinate the portobello. Normally in a Chinese recipe you would add Chinese wine, but I never use or have any Chinese wine at home so I decided to replace it with some red wine (let’s add some French touch into this 😉 ). I find that it gives a really good flavor to the mushrooms! I also used some Chinese chives which have a stronger taste than regular chives but if you can’t find them you can switch for regular chives or even green onions. And of course I added some basics such as soy sauce, sesame oil and ginger. I know this is not real Chinese food but I really wanted to make a sort of Chinese inspired recipe. It is perfect for people like me who don’t necessarily want to buy ingredients they know they will use only one time and also for those who are looking for an easy recipe that requires only a few ingredients. Red wine is easy to find and I think most people have that around the house, soy sauce is great for pretty much every recipe such as teriyaki and sesame oil is a great addition to salad or stir fry. So if you have all these ingredients around I’m sure you will enjoy this recipe vegan or not!
Let’s start cooking!
- 4 portobello mushrooms
- 2 tbsp soy sauce for marinade
- 1 tbsp red wine
- 1 tsp grated ginger
- 1 tsp cornstarch
- 1 tsp ground black pepper
- 1 tsp sesame oil
- 2 cups glutinous rice (also called sweet rice)
- 2 tbsp soy sauce for the rice
- 1/2 cup chopped chinese chives
1- The first step in this recipe is to soak the rice in cold water. The best is to soak it overnight but if you forgot or didn’t have time, let soak for at least 2h. It is important to use glutinous rice in this recipe as this is the only type of rice that will become sticky.
2- Then create the marinade for the mushrooms. In a mixing bowl, add the soy sauce, grated ginger, corn starch, ground black pepper, red wine and sesame oil. Mix well and add the portobello mushrooms diced. Coat them well with the marinade, cover and keep in the fridge for about an hour.
3- Chop the Chinese chives and reserve. In a frying pan, add a little bit of oil and cook the mushrooms on medium heat. When they start to become soft, add the chopped Chinese chives and cook for a couple more minutes.
4- Drain the rice and place it into a large mixing bowl. Add 2 tablespoons of soy sauce and the cooked mushrooms and chives. Mix well.
5- The way to cook sticky rice is to wrap them and steam them. It is normally wrapped in lotus leaves but they can be hard to find so I used parchemin paper. It works just the same! Cut a piece of parchemin paper in the size you want (depending on the rice portion you want), spread some oil and place the amount of rice mixture wanted.
6- To wrap it, close the right and left side first, then close the other sides and wrap some string around it to seal it. Repeat until the bowl is empty.
7- Place them in your steamer for about 1h, unwrap carefully and enjoy!
These are perfect for a Chinese meal at home, add some dim sums or stir fried vegetables and you are all set! They can also be froze and steamed again for about 30 min. It is very convenient when you don’t have much time to cook!
I hope you will enjoy this recipe! Let me know in the comments what you think about this recipe and if you liked it.