Skip to content
Search for easy dinners, fashion, etc.
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
Vegan Claypot Rice with Hong Kong Flavors
Vegan Claypot Rice with Hong Kong Flavors
thefoodietakesflight.com

Hong Kong-Style Vegan Clay Pot Rice

6 ratings
· 1hr 30min · Gluten free · 2 servings
This is one of those dishes I can’t get enough of. This is my vegan take on my favourite Hong Kong Clay Pot Rice! It’s rice cooked down in a clay pot where the rice absorbs all the juices and flavours from the mushrooms, tofu, and sauce until super tasty and aromatic! I seriously couldn’t stop taking spoonfuls of this, especially when it’s freshly cooked and super warm. It’s a complete meal packed with all the goods! It’s also perfectly hearty and satisfying.You can also make this without a…
thefoodietakesflight
The Foodie Takes Flight | Vegan Asian Recipes

Ingredients

Produce
• 2 small heads Bok choy
• 2 cloves Garlic
• 150 g Mushrooms, fresh
• 1 Scallions
Refrigerated
• 100 g Tofu or extra firm tofu, smoked
Canned Goods
• 1 cup Vegetable broth
Condiments
• 1 tbsp Mushroom oyster sauce, vegetarian
• 1 tbsp Soy sauce, dark
• 1 tbsp Soy sauce
Pasta & Grains
• 3/4 cup White rice, dry medium or long grain
Baking & Spices
• 1 1/2 tbsp Sugar
• 1/8 tsp White pepper, ground
Oils & Vinegars
• 1 2/3 tbsp Neutral vegetable oil
Beer, Wine & Liquor
• 1 tbsp Shaoxing wine

Comments