Recipe Cuisine: Chinese
Theme: Meat-Free Marvels
Black bean butter mushroom on crispy rice cakes
By: Sai Mai Foo
Ingredients
- 300 grms of mushrooms (varieties)
- 1 Tbsp oil
- 1 Tbsp Lee Kum Kee Black bean garlic sauce
- 1 Tbsp Lee Kum Kee Chiu Chow Chilli Oil
- 1 tsp smoked paprika
- 1 tsp brown sugar
- 1 tsp rice vinegar
- 1 Tbsp butter
- 2 cups of cooked rice
- 1 Tbsp Lee Kum Kee Soy sauce
- 1 tsp of sesame oil
- I tbsp corn starch
Product used in recipe
- LEE KUM KEE - BLACK BEAN GARLIC SAUCE
- LEE KUM KEE - CHIU CHOW STYLE CHILLI OIL
- LEE KUM KEE - SUPERIOR LIGHT SOY SAUCE
Method
- Method for rice crispsMix cold rice with the 1 Tbsp Lee Kum Kee Soy sauce, 1 tsp of sesame oil and 1 tbsp corn starch Flatten into a pan and shape according to your desire Pan fry in a pan with a little oil until golden and crisp on both side
- Method for mushroomsHeat wok with a little oil Add mushroom and toss till browned Add 1 Tbsp Lee Kum Kee Black bean garlic sauce, 1 Tbsp Lee Kum Kee Chiu Chow Chilli Oil, 1 tsp smoked paprika, 1 tsp brown sugar and 1 tsp rice vinegar and toss a few time. Add in butter and toss to coat
- Serve Mushrooms on top of crisp rice cakes with a little drizzle of Hoisin sauce if needed for a bit of sweetness
