Gourmet's Smoked-Oyster Sticky Rice Stuffing in Lotus Leaf

Course Side Dishes

Ingredients in this Recipe

1 tablespoon Asian sesame oil
1 tablespoon finely chopped peeled ginger
1 tablespoon peanut or vegetable oil
1 tablespoon sugar
1/2 cup Chinese rice wine, such as Shaoxing, or medium dry Sherry
1/4 cup pine nuts (1 ounce)
12 Chinese dried black mushrooms or dried shiitake mushrooms (1 1/2 inches in diameter; 3 ounces)
2 (3 ounce) cans smoked oysters (about 1 cup), drained and coarsely chopped
2 bunches scallions
2 cups boiling hot water
2 tablespoons soy sauce
3 cups Asian short grain sticky ("sweet") rice (1 pound 6 ounces)
3 dried lotus leaves (optional)
4 links Chinese sweet sausage (also called lop chong)
A 10 inch (5 cup) deep dish pie plate; a well seasoned 14 inch flat bottomed wok with a lid; 2 small metal or bamboo skewers; a collapsible steamer rack with center stem removed

See Full Recipe at Serious Eats