J. A. Young

Uncle Moe’s Sticky Rice Stuffing

My Uncle Moe is likely the most versatile of cooks in my family. This recipe is based upon a Thanksgiving side dish that Uncle Moe served for countless years at family gatherings on the North Fork of Long Island.

Ingredients are given as I prepared this particular recipe, but the only semi-hard and fast ratios are rice to liquid and even here there is some leeway. Feel free to substitute ingredients that may work for your family. Suggestions follow the recipe.

Ingredients

2 cups short grained sweet rice (I use Koda Farms -Sho-Chiku- Bai Premium Sweet Rice)
1 ounce dried shrimp
1 ounce dried Chinese mushrooms
water to cover
½ ounce salted black beans
4 ounces ( about 2) Chinese sausage
1 tablespoon black sesame oil
1 cup bok choy, stems finely diced and green tops chopped.
½ red bell pepper, seeded and finely diced
½ yellow bell pepper, seeded and finely diced
1 jalapeño pepper, seeded and finely diced
1 tablespoon freshly grated ginger
2 tablespoons oyster sauce
1 tablespoon light soy sauce
3 cups reserved liquid
½ cup scallions, diced

Preparation

Soak rice in a covered bowl for at least 2 hours, preferably 4 hours. Rinse and drain rice.

Soak dried shrimp, and dried mushrooms in separate bowls of warm water to cover for 10 minutes. Rinse and drain water from both vessels and refill with about 1½ cups of fresh cold water. Microwave the shrimp for about 1 minute on high and let cool. Let the mushrooms soak for another 20 minutes. Drain both and reserve liquid. Chop the mushrooms into ¼ inch pieces, if the shrimp are larger than ¼ inch chop in half.

Pre-heat oven to 350 degrees.

Wash the salted black beans to remove excess salt and pick through to remove any debris. Press the black beans through a garlic press.

Cut the Chinese sausage lengthwise into four quarters. Finely dice. Sauté in hot pan or wok until slightly browned. Remove from heat to a paper-toweled bowl. Sauté the chicken livers in the sausage fat until full cooked. Remove from heat to a paper-toweled bowl. Drain pan of any remaining fat, add sesame oil and sauté the bok choy, peppers, and ginger for 30 seconds, add the sausage, oyster sauce and soy sauce and stir together for another 30 seconds. Remove from heat.

Mix the rice, the sautéed ingredients and the reserved liquid together in oven-safe glass baking dish or bowl. Cover with a lid or seal with aluminum foil and bake for about 25 minutes. Let cool about 5 minutes and mix in the scallions. Serve immediately. Makes about 6- 8 servings.

Notes: I did a version for a friend who does not eat pork by substituting a chicken sausage, but I think using a beef summer sausage would work just as well.
A completely vegan version can be made by dropping all the meats and seafood and substituting more mushrooms, some cloud ears and diced fried tofu. For the oyster sauce, there is a vegetarian substitute which isn’t far from the original.

All the ingredients can be found in most Asian markets and many larger supermarkets.