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NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
BBQ pork with garlic soy rice
Serves 4
½ cup dried sliced shitake mushrooms
2 cups/500ml boiling water
1 cup medium grain rice
2 cups/500ml water
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon peanut oil
2 teaspoons finely chopped ginger
3 teaspoons finely chopped garlic
300g Chinese style cooked barbequed pork, thinly
sliced
½ cup thinly sliced green shallots
¼ cup Char Siu sauce
2 tablespoons water
Soak mushrooms in the boiling water for 30
minutes. Drain mushrooms and reserve ½ cup
of liquid. Slice mushrooms, set aside.
Fill water reservoir to MAX level, insert the drip
tray then place steamer basket (–) on top.
Wash rice and drain well. Place rice, water, soy
sauce and sesame oil into rice/sauce cooking
bowl and stir. Insert into steamer basket, cover
with lid.
Set steaming timer to 25 - 30 minutes. Adjust
for shorter or longer cooking time as required.
Meanwhile heat peanut oil in a frying pan,
add ginger and garlic, fry 1–2 minutes or until
garlic begins to turn golden. Remove from
heat.
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When rice is cooked, carefully remove lid and
stir ginger and garlic mixture, together with
pork, shallots and mushrooms into rice, mix
well. Cover with lid.
Set steaming timer to 5-10 minutes or until
rice is cooked and ingredients are heated
through Adjust for shorter or longer cooking
time as required.
Heat Char Siu sauce and water in a small
saucepan, bring to the boil
Serve BBQ Pork with Garlic Soy Rice drizzled
with hot Char Siu sauce.
Char Siu sauce (Chinese Barbecue Sauce) is available
at Asian food stores and some supermarkets
When steaming for a longer time, ensure the water
reservoir is filled to the maximum MAX level on the
water window before operation commences. During
the longer cooking time ensure the water does not
fall below the minimum MIN level. However, do not
refill to the MAX level during operation. Allow the
water to reach the MIN level then add extra water to
align with the TOP-UP level on the water window. Do
not refill past the TOP-UP line when the food steamer
is in operation.
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