Everything is cooked in one pot in this version of Shanghai vegetable rice, an eastern Chinese dish. Steaming sausages on top of rice is a common Chinese cooking technique which gives the rice extra flavour.
Deep red and thinner than regular sausages, you’ll find prepackaged Chinese sausages (lop cheong) in Chinese supermarkets and some Indoor Markets.
- 1 tablespoon peanut or vegetable oil, or as needed
- 1 teaspoon chopped fresh garlic
- 4 stalks bok choy with leaves, chopped roughly into 3 cm pieces (about 3 cups chopped)
- 1 ½ teaspoons salt or sea salt, or to taste
- 2 cups long grain rice
- 3 cups water
- 3 Chinese sausages, chopped into 2½ cm pieces
- 1 tablespoon light soy sauce, optional
- Heat the oil a large saucepan over medium heat. Add the garlic and cook for a few seconds, then add the bok choy.
- Stir-fry the bok choy for a minute, sprinkle with the salt and continue cooking for 2 more minutes for a total cooking time of about 3 minutes (if you like, separate the stalks and leaves and cook the stalks first for a minute before adding the leaves).
- Add the rice and water and bring to a boil on medium heat. Cook until the water above the rice has almost completely evaporated and you are starting to see holes or "craters" in the rice, (this will take about 10 minutes).
- Turn the heat down to low, add the sausages on top, and the soy sauce if using. Cover and cook on low heat for about 25 minutes, until the rice and sausage are cooked. Use a fork to fluff up the rice. Serve.