Rice in Lotus Leaves

Ingredients

• 8 dried black mushrooms
• 1/2 cup dried shrimp
• 4 large dried lotus leaves
• 2 tablespoons canola oil
• 4 large shallots
• 2 2 oz. each Chinese sausage, cut diagonally 1/8 " slices
• 1 cup ham, diced
• 1/2 cup celery, diced
• 2 teaspoons cilantro
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 6 cups cold cooked brown rice

Method

• Soak mushrooms and dried shrimp in warm water until softened for about 20 minutes.
• Submerge lotus leaves in simmeringwater until softened for about 15 mintues. Drain.
• In a hot wok add oil and stir fry shallots, sausage and dried shrimp for about 1 minute.
• Add mushromms, ham, celery and cilantro and stirfry for another minute. Add soy sauce and sesame oil. Stir in rice.
• Place rice mixture in center of leaves; fold edges of leaves over so rice is completely covered.
• Steam in wok in steamer on plate over high heat for about 30 minutes.

Notes

• SERVINGS: 8
• SOURCE: Adapted from Martin Yan