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From @Chinese Cooking Demystified

Shanghai Veggie Brothy Rice (Shanghai Cai Paofan)

30 min · Serves 2

30 mintotal
10 minhands on
11steps
2servings

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Ingredients

For the pork

  • 100 g lean pork, cut into thin strips
  • 1/8 tsp salt
  • 1/8 tsp sugar
  • 1/8 tsp white pepper powder
  • 1/4 tsp cornstarch
  • 1/4 tsp soy sauce
  • 1/4 tsp Liaojiu (Chinese Shaoxing rice wine)

For the broth and rice

  • 1 tbsp lard or oil
  • 4 fresh shiitake mushrooms, stems removed, sliced
  • 1 L water (about 4 cups)
  • 300 g leftover cooked rice (about 2 cups)
  • 250 g baby bok choy (Shanghai green), cut into 1/2-inch sections
  • 1/2 tsp salt
  • 1/8 tsp MSG
  • 1/8 tsp chicken bouillon powder
  • 2 scallions, green parts finely chopped, for garnish

Method

For the pork

  1. Marinate the sliced pork with the salt, sugar, white pepper, cornstarch, soy sauce, and Liaojiu in a small bowl.

For the broth and rice

  1. Heat the lard in a hot wok over medium heat.

  2. Add the sliced shiitake mushrooms and fry until softened and darkened, about 3 minutes.

  3. Scooch the mushrooms to the side of the wok, add a little more oil if needed, and add the marinated pork.

  4. Spread the pork out and fry for 30 seconds, then flip and fry for another 30 seconds until it changes color, then mix with the mushrooms.

  5. Pour in the water and bring to a boil over high heat.

  6. Reduce heat to medium and simmer covered for 3 minutes to build the broth base.

    Then 3 min of waiting

  7. Stir in the leftover cooked rice, breaking up any large clumps.

  8. Add the baby bok choy, salt, MSG, and chicken powder.

  9. Cook until the greens turn a vibrant dark green, about 1–2 minutes, then remove from heat.

  10. Ladle into bowls and sprinkle with sliced scallions before serving.

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