Shanghai Vegetable Rice
Rated 5.0 stars by 1 users
Servings
3
Prep Time
5 minutes
Cook Time
5 minutes
This is a classic Shanghai-style rice dish. We call it 菜饭. This is a flavorful foundation that can pair with any meal. When I was little, my mom always diced vegetables and cooked them with a little bit of mean and then mixed them with leftover rice. Sometimes, she uses cabbage, choy sum, and yard beans. No matter how she switches the varieties, it is just simply delicious.
Ingredients
- 227g / 0.5 lb of bok choy, diced
- 113g / 4 oz of diced ham
- 13.5g / 1.5 Tbsps of minced garlic
- 1.4g / ¼ tsp salt or to taste
- 1.2g / ½ tsp ground black pepper or to taste
- 3 cups of cooked jasmine rice
Directions
Thoroughly wash the bok choy, and then dice finely. No need to separate the stems and leaves.
- Turn the heat to medium and preheat the wok for 30 seconds. Add 2 Tbsps of pork lark and 4 oz of diced ham. Saute it for a minute or 2. Traditionally, this dish is made with Jinhua ham, a special cured meat from Jinhua, Zhejiang province. It was listed as a tribute from the Song Dynasty to the Qing Dynasty. However, it is hard to find outside of China, so I just use the regular Western style of cured meat, which works just as well.
- Add the diced bok choy and 1.5 Tbsps of minced garlic. Stir for a couple of minutes.
- Add 3 cups of cooked jasmine rice. I am just using leftovers. Stir over medium heat for 3 minutes or until the rice heats up. Give it a taste and season it with some salt and black pepper. Every brand of ham has a different level of sodium, so please taste it to be accurate.
