Vegetarian Style Congee Xi Fan Recipe Epicuriouscom
VEGETARIAN-STYLE CONGEE (XI-FAN)
Steps:
- Heat a wok over high heat and add the oil.
- Stir-fry the garlic and ginger and Chinese mushrooms for less than 1 minute. Add the carrot, brown rice and whole grain mix. Stir-fry for less than 1 minute and add 4 cups boiling water.
- Let the rice cook for 25-30 minutes, stirring and adding up to a further 8 cups water to make sure the rice and grains are thoroughly cooked. Add the red bell pepper, stir well, and then pour in the vegetable stock. Finally add the bamboo shoots and season with the light soy sauce, sesame oil and ground black pepper. Sprinkle in the chopped cilantro and serve immediately.
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- Add the rice along with the ginger, garlic, and 10 cups of water to a large pot. Bring to a boil and reduce to a simmer and set a timer for 1 hour and 30 minutes.
- In the meantime bring some additional water to a boil. Put the dried shiitake mushrooms in a heat proof bowl and cover with the boiling water. They tend to float, so I usually put another bowl on top of the mushrooms and water to help keep them submerged. Let them soak for 20 minutes or so until tender. Drain and discard the soaking water, then thinly slice the shiitakes.
- Add the sliced shiitakes to the simmering pot of rice. It doesn't matter too much when you add the mushrooms, as long as they are in there with the rice for at least 20 minutes, but I always add them as soon as they are sliced.
- Stir the pot every now and then as it simmers, especially as it gets closed to being finished so that it doesn't stick to the bottom of the pan. When the congee is done it will be a thick rice porridge. If you prefer a thinner congee, add water until desired consistency is reached.
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