No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Sticky Rice with Chinese Sausage and Edamame

Dry sherry makes a good substitute for shaoxing cooking wine in this splendidly sticky dish from Anita Lo, owner of Anissa restaurant in New York City.

Photography: Rob Tannenbaum

advertisement

advertisement

Ingredients

  • 2 cups sweet glutinous rice, such as Koda Farms, rinsed
  • 2 Chinese sausages, sliced crosswise into 1/4-inch-thick rounds
  • 1 teaspoon finely chopped dried shrimp
  • 1 tablespoon shaoxing cooking wine
  • 3 tablespoons sugar
  • 2 tablespoons soy sauce
  • 1/3 cup shelled edamame
  • 2 tablespoons thinly sliced scallions, green parts only

Directions

  1. Step 1

    Place rice, sausage, shrimp, cooking wine, sugar, and soy sauce in a medium saucepan. Add a scant 3 cups water. Cover and place over medium-high heat. Bring mixture to a boil and immediately reduce heat to low; cook until water is absorbed and rice is tender, sticky, and translucent, about 20 minutes.

  2. Step 2

    Stir in edamame and let stand, covered, 3 to 5 minutes. Serve garnished with scallions.

Source
The Martha Stewart Show

advertisement

advertisement