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Smoked Oysters in Lotus LLeaf

Fish and Seafood

Smoked Oysters in Lotus LLeaf
2 cups short-grain sweet rice, soaked overnight.
10 medium-size Chinese mushrooms, soaked until soft, stems removed and discarded, sliced, their soaking water reserved
10 scallions, minced
4 Chinese sweet lop xongsausages, quartered engthwise, then thin sliced
2 Tablespoons vegetable oil
1/2 cup Chinese rice wine
2 Tablespoons dark soy sauce
2 Tablespoons granulated sugar
2 Tablespoons sesame oil
3 - 4 lotus leaves soaked for half an hour, the thick part of their center stems cut away, and discarded
5 slices fresh ginger, peeled, then minced
2 three-ounce cans of smoked oysters, drained and chopped
1.4 cup pine nuts, lightly toasted
1. Mix rice, mushrooms, and the sausages and stir-fry them in the vegetable oil, then add the rice wine, soy sauce, sugar, sesame oil, and the mushroom water, and the smoked oysters with the rice mixture. 2. Put half the lotus leaves on the bottom of a heat-proof pie plate, and put the rice mixture on them, sprinkling the pine nuts on top, then cover with the rest of the lotus leaves.
3. Put a rack into a steamer over boiling water and steam this for forty-five minutes. Then remove the pie plate and put its contents on a platter. Allow to rest for fifteen minutes, then cut into wedges, and serve.

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