Chinese-style sticky rice from Cook’s Illustrated Magazine Special Issue: All-Time Best Chinese Recipes (2020): 85 Foolproof Recipes (page 75)
-
long grain rice
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Kung pao chicken; Orange-flavored chicken; Three-cup chicken; Almond boneless chicken; Chinese braised beef; Crispy orange beef; Stir-fried beef with snap peas and red pepper; Tangerine stir-fried beef with onion and snow peas; Teriyaki stir-fried beef with green beans and shiitakes; Sichuan braised tofu with beef (Mapo tofu); Beef stir-fry with bell peppers and black pepper sauce; Stir-fried beef and broccoli with oyster sauce; Sichuan stir-fried pork in garlic sauce; Chinese barbecued pork; Spicy stir-fried pork, asparagus, and onion with lemongrass; Stir-fried pork, eggplant, and onion with garlic and black pepper; Stir-fried pork, green beans, and red bell pepper with gingery oyster sauce; Stir-fried shrimp and asparagus in garlic sauce; Stir-fried shrimp and broccoli; Stir-fried shrimp with onion, bell peppers, and cumin; Kung pao shrimp; Crispy salt and pepper shrimp; Oven-steamed fish with scallions and ginger; Stir-fried portobellos with ginger-oyster sauce; Stir-fried portobellos with sweet chili-garlic sauce
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
Notes about this recipe
You must Create an Account or Sign In to add a note to this book.Reviews about this recipe
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.