Ingredients

The following ingredients have 2 Servings
  • 1 tablespoon uncooked sticky rice ((also called glutinous rice or sweet rice; can substitute regular white rice))
  • 1 tablespoon vegetable oil
  • 1 pound oyster mushrooms (finely chopped (you an also use king oyster mushrooms))
  • 1/4 teaspoon sugar
  • 1 tablespoon fish sauce ((either regular or vegan, depending on your dietary preference))
  • 1 teaspoon light soy sauce ((optional if using regular fish sauce))
  • 1 lime ((juiced))
  • 1 Thai bird's eye chili ((thinly sliced))
  • 3 shallots ((medium shallots, peeled and thinly sliced))
  • 3 scallions ((chopped))
  • 1/4 cup cilantro ((chopped))
  • 1/2 cup mint ((chopped))

Instruction

  • In a dry wok or pan over low heat, toast the rice grains, stirring continuously until they turn golden and fragrant, about 10 minutes. Grind to a coarse powder in a mortar & pestle or food processor (a few pulses will do). Set aside.
  • Place your wok back over high heat until smoking. Add the oil and the mushrooms. Stir-fry until the mushrooms are browned on the edges.
  • Add the toasted rice powder, sugar, fish sauce (or vegan fish sauce), soy sauce (if needed), and lime juice.
  • Stir-fry for another minute, and then add the chili, shallots, scallions, cilantro, and mint. Stir-fry for one more minute, then taste for seasoning, adding more chili, sugar, fish sauce, and/or lime juice to your taste if needed.
  • Serve with sticky rice, steamed jasmine rice, and/or lettuce leaves.