Mustard greens and spring bamboo shoots seasonal rice dish

Step 1

Soak the rice for a while, until it can be easily broken by hand Blanch the bamboo shoots [with a little salt], then slice them

Step 2

Slice the Cantonese sausage In a pan, add the sausage and bamboo shoots, stir-fry for a few moments [you can use lard, it’s fragrant and tasty]

Step 3

Add the drained rice, a little salt, and one or two spoons of light soy sauce, stir-fry for a few moments

Step 4

Pour in water, just enough to be level with the rice, not too much, as it will become like a porridge. Since the rice has been soaked, no need to worry about having too little water

Step 5

Bring to a boil over high heat, then simmer over low heat for seven to eight minutes [do not use a lid with holes, let it stew] Add the chopped mustard greens, stir a few times, then cover and let simmer for another one to two minutes

Step 6

Serve, and plate [if you want a more intense color, you can add a little dark soy sauce for coloring. Personally, the finished product feels a bit like claypot rice. The difference lies in whether there is a crispy layer of rice at the bottom, and the dryness of the rice]