FRIED TEA -CENTED BASMATI RICE
Source of Recipe
TCC
Recipe Introduction
The smokiness of lapsang souchong tea gives this dish a full, complex flavour that is truly delicious. Add stir-fried chicken tenders, shrimp or scallops for a fast one dish meal.
List of Ingredients
1/2 cup strong lapsang souchong or other black tea 125 mL
1 tbsp each oyster sauce, fish sauce and mirin 15 mL
1 tbsp tamari (or light soy sauce) and toasted sesame oil 15 mL
1 tsp brown sugar 5 mL
1 clove garlic, minced 1
2 tbsp vegetable oil 30 mL
1/2 tsp hot pepper flakes 2 mL
1 small onion, halved and sliced 1
1/2 each red and yellow pepper, chopped 1/2
1 cup sliced snow peas 250 mL
2 cups cooked basmati rice 500 mL
2 green onions, chopped 2
Recipe
In bowl, whisk together tea, oyster sauce, fish sauce, mirin, tamari, sesame oil, sugar, and garlic; reserve.
Heat oil in wok or deep skillet set over medium-high heat; add hot pepper flakes and cook for 1 minute or until fragrant. Stir in onion and stir-fry for 5 minutes or until softened and becoming brown. Increase heat to high and add peppers; cook, stirring occasionally, for 3 mintues or until beginning to brown.
Add snow peas and reserved tea mixture; boil for 2 minutes or until liquid is reduced and syrupy. Add rice and green onions and cook, tossing, for 3 minutes or until heated through. Makes 4 servings.
Tip: for the best results, spread freshly cooked rice out on a lightly greased tray to dehydrate slightly.
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