Ingredients
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1 cup short-grain brown rice (or glutinous rice, if gluten-free) short-grain brown rice1 cup short-grain brown rice (or glutinous rice, if gluten-free)
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2 dried lotus leaves (optional, for steaming and aroma) dried lotus leaves2 dried lotus leaves (optional, for steaming and aroma)
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1 cup fresh shiitake mushrooms, sliced shiitake mushrooms1 cup fresh shiitake mushrooms, sliced
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1/2 cup frozen edamame, thawed edamame1/2 cup frozen edamame, thawed
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1/3 cup water chestnuts, diced water chestnuts1/3 cup water chestnuts, diced
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1/4 cup carrots, julienned carrots1/4 cup carrots, julienned
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2 scallions, thinly sliced scallions2 scallions, thinly sliced
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1-inch piece fresh ginger, grated fresh ginger1-inch piece fresh ginger, grated
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2 cloves garlic, minced garlic2 cloves garlic, minced
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2 tbsp coconut aminos (or gluten-free tamari) gluten-free tamari2 tbsp coconut aminos (or gluten-free tamari)
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1 tbsp rice vinegar rice vinegar1 tbsp rice vinegar
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1 tbsp maple syrup maple syrup1 tbsp maple syrup
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1/4 tsp white pepper white pepper1/4 tsp white pepper
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1 tsp toasted sesame oil (optional, omit for oil-free) toasted sesame oil1 tsp toasted sesame oil (optional, omit for oil-free)
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1/2 tsp five-spice powder five-spice powder1/2 tsp five-spice powder
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1 tbsp cornstarch (or arrowroot powder) mixed with 2 tbsp water (slurry) arrowroot powder1 tbsp cornstarch (or arrowroot powder) mixed with 2 tbsp water (slurry)
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1/4 cup vegetable broth vegetable broth1/4 cup vegetable broth
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1 tbsp toasted sesame seeds (for garnish) toasted sesame seeds1 tbsp toasted sesame seeds (for garnish)
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Fresh cilantro leaves (for garnish) cilantro leavesFresh cilantro leaves (for garnish)
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Lime wedges (for serving) lime wedgesLime wedges (for serving)
Directions
For an authentic touch, steam the assembled rice and filling in a lotus leaf for 5-8 minutes before serving. This infuses a subtle, herbal fragrance reminiscent of classic dim sum flavors. Adjust seasoning to taste and serve immediately. Lotus leaves can be found at Asian groceries and add a unique fragrance, but are optional. Use glutinous rice for a more authentic texture if gluten-free. For nut-free, ensure all sauces are nut-free.
Steps
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1
Done
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Cook the rice: Rinse the brown rice and soak for at least 1 hour. Cook according to package instructions, or steam for sticky texture. If using lotus leaves, soak them in warm water until pliable. |
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2
Done
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Prepare the filling: In a pan, sauté ginger and garlic (dry or with a splash of broth). Add shiitake mushrooms, carrots, and water chestnuts. Stir-fry for 3-4 minutes. Add coconut aminos, rice vinegar, maple syrup, five-spice powder, and white pepper. Stir well. |
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3
Done
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Add the vegetable broth and simmer for 2 minutes. Mix the cornstarch slurry and pour into the pan. Stir until thickened. |
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4
Done
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Stir in edamame and half the scallions. Cook for another minute. Remove from heat. Drizzle with toasted sesame oil if using. |
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5
Done
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Assemble: Place steamed rice in bowls (or wrap with lotus leaf for aroma and presentation). Top with the braised mushroom-edamame mixture. |
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6
Done
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Garnish with remaining scallions, sesame seeds, cilantro, and lime wedges. |
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7
Done
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Serve warm, enjoy! |
