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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- The night before you cook the congee, rinse the rice under running water. Drain then put into a container/plastic bag. Freeze overnight.
- Pour boiling water into a pot. Put in the frozen rice. Add salt, mushroom and the water in which the mushrooms were soaked (it's full of umami flavour).
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- In a large heavy pot combine the rice, 2 cups of water and the salt, and bring to a simmer over medium high heat. Lower the heat and continue to simmer, covered, for about 20 minutes, adding about 1 cup of broth after every 10 minutes and stirring occasionally. In total you will use between 2 ½ and 3 cups of the broth, and when it gets to the desired tenderness and consistency remove if from the heat (keep in mind that it will thicken slightly as it cools)
- Meanwhile heat the oil in a medium sized skillet. Sauté the garlic and mushrooms for about 8 minutes until the mushrooms are soft and beginning to brown. Add the scallions, ginger, soy sauce, and sugar and sauté for another 2 minutes until everything is fragrant and tender.
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