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Sticky Rice

Mushroom Sticky Rice

This is a tasty and easy to make sticky rice dish. This is very customizable and will work with all of your favorite veggies and protein.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, lunch, Main Course
Cuisine asian, Chinese
Servings 4 people
Calories 285 kcal

Ingredients
  

  • 2 cup Sticky rice washed and rinsed
  • 4 cup Shitake mushroom cleaned and chopped
  • 2 cup Lotus root I used frozen lotus root slices chopped
  • 1 Large onion thinly sliced
  • 5 cloves Garlic finely chopped
  • ½ tablespoon Ginger finely grated or chopped
  • ⅓ cup Soy sauce or Tamari
  • 1- 1 ½ teaspoon Ground white pepper
  • 2 tablespoon Rice vinegar
  • ⅓ cup Vegan stir-fry sauce
  • 2 tablespoon Cooking oil
  • 3 stalks Scallions cleaned and chopped
  • 1 tablespoon Sesame Oil
  • Salt if required

Instructions
 

  • Place the rinsed rice in a suitable sized steel bowl (make sure it can withstand pressure while cooking in instant pot- see recipe notes). Add 1 ⅓ cup water to the bowl and ensure all the rice is submerged.
  • Add 1 ½ cups of water in the larger instant pot container itself and place the rice container in it. Pressure cook for 25 minutes and natural release for 7-8 minutes.
  • While the rice is cooking, heat a large wok or flat pan at medium heat. Add 2 tablespoon of cooking oil and wait until hot. Now add the onions, garlic and let it cook for 3-4 minutes.
  • Now mix in the lotus root and let it cook until golden brown. Add the ginger, 2 tablespoon of the soy sauce/tamari, ½ teaspoon of white pepper. Now add the mushrooms and let cook for a couple of minutes.
  • Add the remaning soy and stir fry sauces, vinegar and white pepper. Mix well.
  • Once the instant pot is safe to open, open lid and fluff up the rice. Mix in the rice with the stir fried vegetables. Add additional sauce and/or salt if required. Top with chopped scallions and sesame oil before serving hot.

Notes

  1. Other mushrooms can be used in place of shiitake mushrooms. Also if lotus root is not easily available, feel free to sub with tinned chestnuts, carrots or bamboo shoots. 
  2. Use a steel container that is thick which should good enough to withstand the steam and pressure while cooking the rice. 
  3. There are endless vegetable combinations you can use along with vegan protein alternatives.So feel free to experiment!
  4. Steamed broccoli or green beans with garlic would be a great side for this dish. 
Keyword mushroom sticky rice, vegan