Vegetarian Style Congee Xi Fan Recipes
VEGETARIAN-STYLE CONGEE (XI-FAN)
Steps:
- Heat a wok over high heat and add the oil.
- Stir-fry the garlic and ginger and Chinese mushrooms for less than 1 minute. Add the carrot, brown rice and whole grain mix. Stir-fry for less than 1 minute and add 4 cups boiling water.
- Let the rice cook for 25-30 minutes, stirring and adding up to a further 8 cups water to make sure the rice and grains are thoroughly cooked. Add the red bell pepper, stir well, and then pour in the vegetable stock. Finally add the bamboo shoots and season with the light soy sauce, sesame oil and ground black pepper. Sprinkle in the chopped cilantro and serve immediately.
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- The night before you cook the congee, rinse the rice under running water. Drain then put into a container/plastic bag. Freeze overnight.
- Pour boiling water into a pot. Put in the frozen rice. Add salt, mushroom and the water in which the mushrooms were soaked (it's full of umami flavour).
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- Rinse the rice well and drain. In a large pot, add the rice, vegetable stock or water, and ginger. Bring to a boil, then turn the heat down and simmer, covered, stirring occasionally.
- In the meantime, as the rice is cooking, in a large bowl, soak the dried mushrooms in 4 cups of warm water. Set aside. Peel and cut the sweet potato into 1-inch cubes. Set aside. Wash and cut the collard greens into 1-inch strips, removing any tough stalks. Set aside.
- When the congee has been cooking for 45 minutes, and the mushrooms are fully rehydrated, add the mushrooms into the congee. Slowly pour in the soaking liquid, discarding the last bits of liquid where any dirt and grit may have accumulated. Stir in the sweet potatoes. Cover and continue simmering, stirring occasionally, for another 30 minutes.
- After 30 minutes have passed, stir in the collard greens. Continue to simmer, stirring occasionally, for another 15 minutes. At this point, the rice grains should have fully softened and absorbed most of the water. If the congee is too watery, simmer without the covering the pot to allow some steam to escape for the last 15 minutes. If the congee is too thick, you can add additional water as needed.
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- In a large heavy pot combine the rice, 2 cups of water and the salt, and bring to a simmer over medium high heat. Lower the heat and continue to simmer, covered, for about 20 minutes, adding about 1 cup of broth after every 10 minutes and stirring occasionally. In total you will use between 2 ½ and 3 cups of the broth, and when it gets to the desired tenderness and consistency remove if from the heat (keep in mind that it will thicken slightly as it cools)
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