LINDA YU’S CHINESE RICE STUFFING
Ingredients 1 cup Chinese black rice ( also known as forbidden rice) 4 Chinese sausages, sliced 3 large shiitake mushrooms, sliced 1 5- ounce can of bamboo shoots, drained and sliced 1 5- ounce can of water chestnuts, drained and sliced 2 stalks of celery, sliced 4 scallions, sliced thin 1 small yellow onion, chopped 1 ¾ cup chicken broth 2 cloves garlic, minced ½ pound ground sirloin, browned 3 tbsps. oyster sauce
Kosher salt and ground pepper to taste
Directions RICE
Place rice in a medium size pan, rinse, then drain. Add chicken broth. Bring to a boil over high heat, until broth absorbs into rice. Cover and place on low heat to simmer for 30 minutes. Set aside.
MEAT AND VEGETABLE MIXTURE
Slice shiitake mushrooms, bamboo shoots, water chestnuts, celery and scallions. Mince garlic, saute with scallions, then set aside. Slice Chinese sausage in diagonal pieces, saute in small pan. Set aside. In a large, deep skillet, brown ground sirloin, cooking thoroughly. Season with Kosher salt and pepper. Mix garlic and yellow onion into ground sirloin, add Chinese sausage, mushrooms, celery, bamboo shoots and water chestnuts. Saute, mixing to evenly distribute ingredients. Add oyster sauce, then add rice. Mix well. Bake at 350 degrees in oven- safe dish for one hour. Transfer from baking dish to ornate serving vessel, sprinkle scallions over the top. Enjoy!