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today's special |  Vegetarian Sticky Rice

Glutinous short-grained rice -- often called sweet or sticky rice -- has a delectably chewy texture, and can be found in any Asian market. The traditional Chinese version of this flavorful rice dish uses either soy-sauce marinated pork or chicken, or Chinese sausage. I've left out the meat and increased the veggie content. The total cooking time is fairly long, but you can leave the stove unattended for most of that time.


1.5 cups sweet rice
2 large cloves garlic, minced
2 large carrots, minced
8 shiitake mushrooms, rehydrated + diced
2/3 cup frozen peas, cooked
2-3 stalks scallions
2 tbsp. soy sauce
2 tsp. sugar
1/2 cup water or stock*
1/2 tsp salt

*if using stock, you may want to eliminate the salt, and cut back on the soy sauce. 

1 hour, + soaking time

serves 2-3

Wash and soak the sweet rice in 2 inches of water for at least 3 hours, up to overnight. Drain.
2. In a wok, heat 1 tbsp. cooking oil. Stir-fry the garlic for a minute or two.
3. Add the minced carrots and diced mushrooms, and stir-fry until the carrots have begun to soften, about three minutes or so.
4. Add the cooked peas and the rice. Stir well to coat.
5. Add the water/stock, soy sauce, sugar, salt, and scallions. Continue cooking, stirring frequently, for about 5 minutes or so, until the rice has begun to turn translucent on the edges.
6. Transfer the rice mixture to a large bowl and steam for approximately one hour. (Hint: the easiest way to do this is to clean out your wok, insert a steamer rack in the center, place the bowl on the rack. Add 1" water to the wok and bring the water to a boil. Cover and cook, reducing heat to medium-low. If you lack a steamer rack, you can place two wooden chopsticks in a cross on the bottom of the wok).
7. Serve, garnished with scallions if desired.


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sushi rice
risotto with carrots and onions 

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