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Many Sausage Sticky Rice

Rice, Noodles, and Other Grain Foods

Many Sausage Sticky Rice
1 cup sticky rice, soaked overnight, then drained
1 Chinese duck or liver sausage (or one of each)
1 regular Chinese pork sausage
1 teaspoon dried small shrimp, soaked for half an hour
1 Tablespoon vegetable oil
2 shallots, minced
1 Chinese black mushroom, soaked, stem discarded, and minced
2 Tablespoons oyster sauce
1 teaspoon thin soy sauce
1 teaspoon chicken bullion powder
1. Drain sticky rice and steam it for fifty minutes.
2. Steam the sausages, then mince them and mix with the sticky rice.
3. Heat a wok or a large fry pan, add the oil, and stir-fry the sausage meats for two minutes, then add the shrimp and the minced shallot, and stir fry another minute before adding the minced black mushrooms. Stir-fry another minute, then add the oyster and soy sauces and the bullion powder and stir for one minute before transferring to a large bowl; then serve.

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