Here’s a wonderful, Thanksgiving friendly recipe for Smoked-Oyster Sticky Rice Stuffing in Lotus Leaf from the folks at Serious Eats.
Ingredients:
3 cups Asian short-grain sticky (”sweet”) rice (1 pound 6 ounces)
12 Chinese dried black mushrooms or dried shiitake mushrooms (1 1/2 inches in diameter; 3 ounces)
2 cups boiling-hot water
2 bunches scallions
4 links Chinese sweet sausage (also called lop chong)
1/2 cup Chinese rice wine, such as Shaoxing, or medium-dry Sherry
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon Asian sesame oil
3 dried lotus leaves (optional)
1 tablespoon peanut or vegetable oil
1/4 cup pine nuts (1 ounce)
1 tablespoon finely chopped peeled ginger
2 (3-ounce) cans smoked oysters (about 1 cup), drained and coarsely chopped
See More of Hugging the Coast’s Fish For Friday Recipes
















Please join us tomorrow for the sixth day of this week’s Southern Comfort Foods Series when we share our recipe for Sweet Potato and Country Ham BBQ Hash.










Leave a Comment and Join in on the Discussion »