Shanghai Vegetable Rice
Shanghai Vegetable Rice
Ingredients
Main Ingredients
- 200 grams Guanciale, cut into small pieces (if no Guanciale, use cured pork belly)
- 500 grams bok choy, cut into small pieces
- 4 bowls cooked white rice
Seasonings
- 10 grams salt, approximately 2% of bok choy weight
- 1 teaspoon sesame oil
- 2 tablespoons rice wine
- 1/2 teaspoon sugar, for enhancing flavor
- 1/2 cup water
Instructions
- 1
Cut the Guanciale (or cured pork belly) into small pieces, and cut the bok choy into small pieces. Set aside.
⏱️ 5 min
- 2
Place the cut bok choy into a bowl, sprinkle with approximately 2% salt, and mix by hand until the bok choy starts to release water.
⏱️ 5 min
- 3
Rinse the salted bok choy under running water to wash off excess salt.
⏱️ 2 min
- 4
Squeeze out excess water from the bok choy. Add a little sesame oil and mix well. Set aside.
⏱️ 3 min
- 5
Place the cut Guanciale in a pot and cook over heat to render out its fat.
⏱️ 5 min
- 6
Once the fat has rendered, pour some of the rendered pork fat into another bowl and set aside for stir-frying the bok choy later.
⏱️ 1 min
- 7
Add rice wine, water, and a pinch of sugar (for flavor enhancement) to the remaining Guanciale in the pot. If there are any Guanciale trimmings, you can add them as well.
⏱️ 2 min
- 8
Simmer the Guanciale mixture for 15 minutes to allow the flavors to meld.
⏱️ 15 min
- 9
Heat another pot (or use a wok) and add the reserved pork fat.
⏱️ 2 min
- 10
Add the prepared bok choy and stir-fry over high heat until the bok choy dries out and becomes fragrant.
⏱️ 5 min
- 11
Add the braised Guanciale (along with its liquid) to the bok choy in the wok.
⏱️ 1 min
- 12
Add the cooked white rice, mix all ingredients thoroughly, and stir-fry evenly.
⏱️ 3 min
- 13
Serve the stir-fried Shanghai vegetable rice in bowls and enjoy.
⏱️ 1 min
Kitchen Tools
Shanghai Vegetable Rice
Main Ingredients
- 200 grams Guanciale, cut into small pieces (if no Guanciale, use cured pork belly)
- 500 grams bok choy, cut into small pieces
- 4 bowls cooked white rice
Seasonings
- 10 grams salt, approximately 2% of bok choy weight
- 1 teaspoon sesame oil
- 2 tablespoons rice wine
- 1/2 teaspoon sugar, for enhancing flavor
- 1/2 cup water
Instructions
- 1
Cut the Guanciale (or cured pork belly) into small pieces, and cut the bok choy into small pieces. Set aside.
⏱️ 5 min - 2
Place the cut bok choy into a bowl, sprinkle with approximately 2% salt, and mix by hand until the bok choy starts to release water.
⏱️ 5 min - 3
Rinse the salted bok choy under running water to wash off excess salt.
⏱️ 2 min - 4
Squeeze out excess water from the bok choy. Add a little sesame oil and mix well. Set aside.
⏱️ 3 min - 5
Place the cut Guanciale in a pot and cook over heat to render out its fat.
⏱️ 5 min - 6
Once the fat has rendered, pour some of the rendered pork fat into another bowl and set aside for stir-frying the bok choy later.
⏱️ 1 min - 7
Add rice wine, water, and a pinch of sugar (for flavor enhancement) to the remaining Guanciale in the pot. If there are any Guanciale trimmings, you can add them as well.
⏱️ 2 min - 8
Simmer the Guanciale mixture for 15 minutes to allow the flavors to meld.
⏱️ 15 min - 9
Heat another pot (or use a wok) and add the reserved pork fat.
⏱️ 2 min - 10
Add the prepared bok choy and stir-fry over high heat until the bok choy dries out and becomes fragrant.
⏱️ 5 min - 11
Add the braised Guanciale (along with its liquid) to the bok choy in the wok.
⏱️ 1 min - 12
Add the cooked white rice, mix all ingredients thoroughly, and stir-fry evenly.
⏱️ 3 min - 13
Serve the stir-fried Shanghai vegetable rice in bowls and enjoy.
⏱️ 1 min