Subj : Thanksgiving Favorites 16
To   : All
From : Dave Drum
Date : Fri Nov 14 2025 14:01:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crispy Ginger Sticky Rice
 Categories: Grains, Pork, Mushrooms, Herbs
      Yield: 6 servings
 
      2 c  Sticky short-grain rice
      1    Piece (5") fresh ginger
      4 oz Fresh shiitake or cremini
           - mushrooms
      1 bn Scallions
      4 oz Thick-cut bacon or lop
           - cheong
      3 tb Oil
      1 tb Brown sugar
      2 tb Soy sauce
 
  Rinse the rice in a sieve until the water runs clear.
  Transfer to a rice cooker along with 2 cups water and
  cook. Or combine the rice and 2¼ cups water in a
  saucepan, bring to a boil over high, then cover and
  simmer on low for 15 minutes. Remove from the heat and
  let stand, covered, for 10 minutes.
  
  While the rice cooks, prepare the ingredients: Peel and
  finely chop the ginger; stem and thinly slice the
  mushrooms; trim and thinly slice the scallions; and
  thinly slice the bacon. Reserve some scallion greens for
  garnish.
  
  Combine the oil and ginger in a Dutch oven or large,
  deep nonstick skillet. Turn the heat to medium and cook,
  stirring often, until the ginger is golden brown and
  crisp, 3 to 5 minutes. Use a slotted spoon to transfer
  the ginger to a bowl and reserve.
  
  Add the bacon to the oil and cook, stirring often, until
  starting to brown, about 2 minutes. Spoon out all but 2
  tablespoons fat, then add the mushrooms. Stir, then
  spread in an even layer and cook undisturbed until the
  mushrooms brown a bit and the bacon crisps, about 3
  minutes.
  
  Add the scallions to the mushrooms. Cook, stirring
  often, until tender, 1 to 2 minutes.
  
  Turn the heat to low and stir in the brown sugar and soy
  sauce, then add the cooked rice all at once. Stir until
  everything is well mixed. The rice can be covered and
  kept warm over the lowest heat for up to 1 hour. Stir in
  the crispy ginger and top with the reserved scallions
  right before serving.
  
  By: Genevieve Ko
  
  Yield: 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I'd like to help you out. Which way did you come in?
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