The Shanghai Style Vegetable Rice Recipes

THE SHANGHAI STYLE VEGETABLE RICE

Steps:

• 1. Cut the Pak Choi and bacon. Soak the dried small shrimp for about 10 minutes and leak dry. Add oil, garlic, bacon, and dried shrimp into the cast iron casserole and saute for about 2 minutes.
• 2. Add the Pak Choi into the casserole and cook until the stem is mildly soft. Season with salt.
• 3. Add the washed rice and stock into the casserole. Bring to boil with small heat and cover the lid for 15 minutes.
• 4. Uncover the lid after 15 minutes and check whether the stock is almost reduced. If it is, turn off the heat and cover the lid, using the temperature within the cast iron casserole to cook the rice.
• 5. Uncover when 20 minutes pass and it's ready to serve.
• P.S. You are welcome to visit our blog at http://flamboinc.blogspot.tw/ for a detailed photo-based recipe.

SHANGHAI-STYLE VEGETABLE NOODLES

Steps:

• Bring a large pot of water to a boil. Cook the noodles until al dente. Drain well and set aside.
• Place a wok over high heat. When it begins to smoke, add the vegetable oil. When the oil begins to smoke, add the scallions, chives and peppers. Cook, stirring, for 20 seconds. Add the cabbage and cook, stirring, for 30 seconds. Then push the vegetables up a side of the wok.
• Quickly transfer the cooked noodles to the other side of the wok. Add the chicken stock, both soy sauces, sugar, white pepper and sesame oil. Place the squash atop the vegetables. Place the spinach atop the squash. Cover the wok and let the juices boil for about 2 minutes.
• Using a slotted spoon, remove the noodles to a serving platter. Stir the vegetables and juice together and bring to a boil, stirring. Remove from the heat, and season to taste. Pour the sauce and vegetables over the noodles and serve immediately.