Congee (Naturally Vegan — Mushroom and Ginger)

Ingredients

• 200g jasmine rice
• 1.2 litres vegetable stock (or water)
• 100g shiitake mushrooms, sliced
• 50g oyster mushrooms, sliced
• 30g fresh ginger, peeled, julienned
• 3 dried shiitake mushrooms, rehydrated, sliced
• 30ml light soy sauce (tamari for wheat-free)
• 5ml sesame oil
• 2 spring onions, thinly sliced
• 5g white pepper
• 10g Sichuan pepper corns, optional

Method

1. 1
   Rinse jasmine rice under cold water until water runs clear; drain thoroughly.
2. 2
   Bring 1.2 litres stock to rolling boil in heavy-bottomed pot; add rinsed rice and stir once.
3. 3
   Reduce heat to low, cover, and simmer 45 minutes, stirring occasionally, until rice breaks down into creamy consistency.
4. 4
   Sauté fresh and rehydrated mushrooms with ginger in 5ml sesame oil over medium-high heat for 3 minutes.
5. 5
   Fold mushroom mixture and cooking liquid into congee; season with 30ml tamari and white pepper.
6. 6
   Simmer uncovered 10 minutes, stirring frequently, until silky texture achieved; adjust consistency with additional stock if needed.
7. 7
   Ladle into bowls; garnish with spring onion and Sichuan pepper corns (if using).