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Braised Taiwanese OmniPork Rice

Time: >60mins Veg. Cat.: Vegangan / Buddhist Friendly Cooking: Stir-fry Category: Taiwanese Night Market Street Food Servings: 4 Author: Ruby

Ingredients

OmniPork

1 pack

Shiitake Mushroom (Finely Diced)

5 pieces

Dried Tofu (Finely Diced)

3 pieces

Veggie Chicken (Finely Diced)

1 piece

Okra (Finely Sliced)

10 pieces

Ginger (Minced)

30 g

Sichuan Peppercorn

40 g

Star Anise

2 pieces

Soaked Mushroom Water/ Water

600 ml

Uncooked Rice (Soaked)

2 cups (390 g)

Marinade Sauce

Soy Sauce

2 tbsps

Vegetarian Oyster Sauce

2 tbsps

Ground Pepper

1 tsp

Five Spice Powder

1 tsp

Sugar

1 tbsp

Sesame Oil

1 tbsp

Seasoning

Sesame Oil

4 tbsps

Soy Sauce

3 tbsps

Vegetarian Oyster Sauce

1 tbsp

Ground Pepper

2 tsps

Sichuan Peppercorn Powder

2 tsps

Sugar

1 tbsp

Steps

Step 1

Marinate OmniPork with marinade sauce for 10 minutes, then steam for 10 minutes.

Step 2

Heat sesame oil in a wok and stir fry sichuan peppercorn and star anise over low heat until aromatic, then put sichuan peppercorn and star anise into the braised bag.

Step 3

Stir fry the steamed OmniPork into chunks until lightly brown. Add dried tofu and veggie chicken and stir fry until golden brown on each side. Then, add minced ginger and shiitake mushroom and stir well.

Step 4

Pour all stir-fried ingredients into a deep pot, then season and stir well with all seasonings. Then, add soaked mushroom water and braised bag.

Step 5

Cover with a lid for 30 minutes, then remove the braised bag and add sliced okra. Braise another 10 minutes with a lid and serve over steamed rice. Enjoy!