MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crispy Ginger Sticky Rice
Categories: Grains, Pork, Mushrooms, Herbs
Yield: 6 servings

2 c Sticky short-grain rice
1 Piece (5") fresh ginger
4 oz Fresh shiitake or cremini
- mushrooms
1 bn Scallions
4 oz Thick-cut bacon or lop
- cheong
3 tb Oil
1 tb Brown sugar
2 tb Soy sauce

Rinse the rice in a sieve until the water runs clear.
Transfer to a rice cooker along with 2 cups water and
cook. Or combine the rice and 2¼ cups water in a
saucepan, bring to a boil over high, then cover and
simmer on low for 15 minutes. Remove from the heat and
let stand, covered, for 10 minutes.

While the rice cooks, prepare the ingredients: Peel and
finely chop the ginger; stem and thinly slice the
mushrooms; trim and thinly slice the scallions; and
thinly slice the bacon. Reserve some scallion greens for
garnish.

Combine the oil and ginger in a Dutch oven or large,
deep nonstick skillet. Turn the heat to medium and cook,
stirring often, until the ginger is golden brown and
crisp, 3 to 5 minutes. Use a slotted spoon to transfer
the ginger to a bowl and reserve.

Add the bacon to the oil and cook, stirring often, until
starting to brown, about 2 minutes. Spoon out all but 2
tablespoons fat, then add the mushrooms. Stir, then
spread in an even layer and cook undisturbed until the
mushrooms brown a bit and the bacon crisps, about 3
minutes.

Add the scallions to the mushrooms. Cook, stirring
often, until tender, 1 to 2 minutes.

Turn the heat to low and stir in the brown sugar and soy
sauce, then add the cooked rice all at once. Stir until
everything is well mixed. The rice can be covered and
kept warm over the lowest heat for up to 1 hour. Stir in
the crispy ginger and top with the reserved scallions
right before serving.

By: Genevieve Ko

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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