MUSHROOM & EGGPLANT STICKY RICE - Cuisine Magazine - From New Zealand to the World

Name: MUSHROOM & EGGPLANT STICKY RICE - Cuisine Magazine - From New Zealand to the World
Ingredients: 400g sticky/glutinous rice; 5 dried lotus leaves (available in Asian supermarkets); 20g dried shiitake mushrooms; 3 tablespoons sunflower oil; 4 spring onions, finely chopped; 2 cloves garlic; 3cm piece ginger, grated; 2 tablespoons chilli bean paste (optional); 1 eggplant, finely chopped; 150g preserved vegetables, available from Asian supermarkets (I used pickled mustard and bamboo shoot); 1 tablespoon soy sauce; 2 tablespoons hoisin sauce

www.cuisine.co.nz

Sticky rice is my favourite dish at yum cha but it always comes with pork or chicken so, as I try to only eat free range, I either have to forgo my principles o

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Ingredients

400g sticky/glutinous rice
5 dried lotus leaves (available in Asian supermarkets)
20g dried shiitake mushrooms
3 tablespoons sunflower oil
4 spring onions, finely chopped
2 cloves garlic
3cm piece ginger, grated
2 tablespoons chilli bean paste (optional)
1 eggplant, finely chopped
150g preserved vegetables, available from Asian supermarkets (I used pickled mustard and bamboo shoot)
1 tablespoon soy sauce
2 tablespoons hoisin sauce