I Just Might Cook Rice Like This From Now On!

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LEARN HOW TO MAKE A VEGETARIAN / VEGAN CHINESE STYLE ONE PAN SOY SAUCE RICE RECIPE TODAY!

LAY HO MA (how's it going in Cantonese)! This recipe is inspired by the popular clay pot restaurants in Hong Kong. But since many of us (myself included) may not have small clay bowls and open burners, this is a bit of an inspired home kitchen / weeknight version. Join me in this episode and learn how to make a tasty one pan soy sauce rice recipe today!

Ingredients:
1 cup short grain rice
2 pieces garlic
small piece ginger
2 sticks green onions
60g fresh shiitake mushrooms
1 plantbased sausage
60g smoked tofu
2 dried red chili peppers
2 tsp avocado oil
1 1/2 cups water
1 tbsp soy sauce
1 tsp dark soy sauce
1 tbsp maple syrup
splash of black vinegar
1 tbsp chili oil (https://youtu.be/IkBWsfsEVkM)

Directions:
1. Rinse and drain the rice 2-3 times and set it aside
2. Grate the garlic and ginger. Chop the green onions into small batons
3. Remove the end bits from the fresh shiitake mushrooms and slice them in half. Slice the plantbased sausage and smoked tofu
4. De-seed the dried red chili peppers
5. Heat up a nonstick pan to medium low heat. Add the avocado oil followed by the garlic and ginger. Cook for a couple of minutes. Add the dried red chili peppers and cook for 30 seconds
6. Add the rice and cook for 30 seconds, then add the water. Turn the heat to medium high. When the water begins to bubble, turn the heat to medium low and be sure the rice is submerged in the water
7. Quickly line the toppings onto the rice. Then, cover and cook for 15min
8. Make the sauce by combining the soy sauce, dark soy sauce, maple syrup, black vinegar, and chili oil
9. After 15min, turn the heat off and let the rice steam further for another 10min
10. Turn the heat back onto medium and let the rice cook for a couple of minutes. Meanwhile, pour the sauce over the rice. Serve the pan table side and enjoy!


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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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