Ingredients

• Ingredients OmniMeat – 1 pack Sticky Rice – 900 g Ginger (Minced) – 10 g Dried Shiitake Mushroom (Soaked,Thickly Sliced) – 5 pcs Fried Garlic (Optional) – 40 g Soaked Mushroom Water – 300ml Sesame Oil – 7 tbsps   Seasoning: Soy Sauce – 4 tsps Ground White Pepper – 1/2 tbsp Vegetarian Oyster Sauce – 2 tbsps Five Spices Powder – Pinch Mirin – 10 g   Sauce: Fresh Chili Pepper (Diced) – 20 g Tomato Sauce – 60 g Miso – 50 g Water – 200 g Sugar – 15 g Mirin – 10 g

Preparation

• Method Soak sticky rice for 4 hours, then pour the water out and steam for 30 minutes.   Pan-fry OmniMeat until it forms a flat patty, then dice OmniMeat patty and set aside.   Heat oil in a pan and stir-fry sliced shiitake mushroom and minced ginger until aromatic. Add OmniMeat and stir-fry for a while, then add seasonings and mix well.   Add fried garlic (optional), water, soaked mushroom water and boil for 10 minutes, set aside.  Pan-fry diced peppers until aromatic, then mix well with tomato sauce and miso. Add water, sugar and mirin, then cook until thickens. Blend the mixture into smooth paste.   Mix the steamed sticky rice with sesame oil and the paste, then steam it for another 30 minutes.  Did you enjoy this dish? Explore more vegan Chinese recipes.