Taro Rice with Chinese Mustard Greens 芋头芥菜饭

Ingredients

• 450 g Jasmine rice (about 2 cups)
• 1/4 cup chopped shallots (or use fried shallots*)
• 1 1/2 cup fresh taro cubes
• 625 ml water (+ 2 tablespoons umami seasoning)
• 5 caps of Shiitake mushrooms (softened & chopped)
• 1 cup chopped Chinese mustard greens
• oil for cooking
• 1 tablespoon vegan 'oyster' sauce
• 1 tablespoon soy sauce
• 1 teaspoon dark soy sauce (thick)
• 1/4 teaspoon Chinese 5-spice powder
• white pepper to taste

Instructions

1. 1

   Wash and rinse over tap water 2 to 3 times or until the water is not murky. Drain well.

2. 2

   In a heated non-stick pan with 1 tablespoon of oil, sauté shallots until they turn translucent. Add in the mushrooms and continue to cook until aromatic.

3. 3

   Then, add in the taro cubes and give it a quick toss until the taro releases its aroma. Season with vegan oyster sauce and soy sauce.

4. 4

   Place in the drained rice, Chinese 5-spice powder, white pepper, and dark soy sauce, then toss to combine.

5. 5

   Add the mustard greens and give it a final toss. Turn off the heat and transfer the mixture to a rice cooker.

6. 6

   Add in the liquid and turn on the rice cooker.

7. 7

   Once ready, let the rice cool down a little, then use a fork or chopsticks to fluff the rice to combine all the ingredients together. Add more soy sauce if needed.