Taro Rice with Chinese Mustard Greens 芋头芥菜饭
Make this flavorful and aromatic Taro Rice today with the easy-to-follow recipe. This dish is packed with lots of fragrant taro and delicious mushrooms and vegetables. It's perfect for a meal by itself or serve it with stir-fry vegetables.
Servings: 5
Ingredients
- 450 g Jasmine rice about 2 cups
- ¼ cup chopped shallots or use fried shallots*
- 1½ cup fresh taro cubes
- 625 ml water + 2 tablespoons umami seasoning
- 5 caps of Shiitake mushrooms softened & chopped
- 1 cup chopped Chinese mustard greens
- oil for cooking
Seasoning
- 1 tablespoon vegan 'oyster' sauce
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce thick
- ¼ teaspoon Chinese 5-spice powder
- white pepper to taste
Instructions
- Wash and rinse over tap water 2 to 3 times or until the water is not murky. Drain well.
- In a heated non-stick pan with 1 tablespoon of oil, sauté shallots until they turn translucent. Add in the mushrooms and continue to cook until aromatic.
- Then, add in the taro cubes and give it a quick toss until the taro releases its aroma. Season with vegan oyster sauce and soy sauce.
- Place in the drained rice, Chinese 5-spice powder, white pepper, and dark soy sauce, then toss to combine.
- Add the mustard greens and give it a final toss. Turn off the heat and transfer the mixture to a rice cooker.
- Add in the liquid and turn on the rice cooker.
- Once ready, let the rice cool down a little, then use a fork or chopsticks to fluff the rice to combine all the ingredients together. Add more soy sauce if needed.
Notes
*If using fried shallots, add them to the rice once they are cooked.
For a homemade vegan 'oyster' sauce recipe, check out my umami Vegan Stir-Fry sauce.