Shanghai Vegetable Rice

There used to be a fancy Cantonese restaurant near my living place, and my family and I would always order Shanghai Vegetable Rice (上海菜飯). Unfortunately, the store is permanently closed a few months ago. The next thing I wanted to do after trying this dish was try to make the same dish! Now, I am about to share with you this recipe that I created with my vivid memory.

Nutrition facts

Brassica Capestris provides high amounts of vitamin C and soluble fibers and contains nutrients with anticancer properties, which are 3,3'-diindolylmethane, sulforaphane, and selenium.

Note: everyone has his/her different preferences to cook this recipe. You may always adjust the ingredients if you want!

The ingredients you need are:

1. Rice

2. Onion

3. Mushroom

4. Dried Shrimp

5. Brassica Capestris (can use pak-choy as well)

6. Corn

7. Pinch of Salt and white pepper

8. Soy Sauce

9. Olive Oil

Instructions:

1.Finely chop the stems and leaves of Brassica Capestris

2. Dice the onion and mushroom into pieces.

3. Add olive oil and cook the dried shrimp until golden.

4. Add mushroom and cook until water comes out.

5. Add onion and cook until soft

Note: you can cook it until translucent, meaning you may still taste the spiciness of the onion. Or, you may cook it until golden or brown. In this way, your onion will taste slightly sweet and will have a slightly caramel-like aroma.​

6. Add Brassica Capestris and cook until the water comes out.

7. Add corn (it adds color for the dish), rice, and mix.

8. Lastly, mix with soy sauce, salt, and white pepper. You are done!

End Product:

Hope you enjoy the last blog post of this year! Bon Appétit!

Reference:

Brassica Nutrition Facts

#rice