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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Crispy Ginger Sticky Rice   
    Categories: Grains, Pork, Mushrooms, Herbs   
         Yield: 6 servings   
       
         2 c  Sticky short-grain rice   
         1    Piece (5") fresh ginger   
         4 oz Fresh shiitake or cremini   
              - mushrooms   
         1 bn Scallions   
         4 oz Thick-cut bacon or lop   
              - cheong   
         3 tb Oil   
         1 tb Brown sugar   
         2 tb Soy sauce   
       
     Rinse the rice in a sieve until the water runs clear.   
     Transfer to a rice cooker along with 2 cups water and   
     cook. Or combine the rice and 2¼ cups water in a   
     saucepan, bring to a boil over high, then cover and   
     simmer on low for 15 minutes. Remove from the heat and   
     let stand, covered, for 10 minutes.   
        
     While the rice cooks, prepare the ingredients: Peel and   
     finely chop the ginger; stem and thinly slice the   
     mushrooms; trim and thinly slice the scallions; and   
     thinly slice the bacon. Reserve some scallion greens for   
     garnish.   
        
     Combine the oil and ginger in a Dutch oven or large,   
     deep nonstick skillet. Turn the heat to medium and cook,   
     stirring often, until the ginger is golden brown and   
     crisp, 3 to 5 minutes. Use a slotted spoon to transfer   
     the ginger to a bowl and reserve.   
        
     Add the bacon to the oil and cook, stirring often, until   
     starting to brown, about 2 minutes. Spoon out all but 2   
     tablespoons fat, then add the mushrooms. Stir, then   
     spread in an even layer and cook undisturbed until the   
     mushrooms brown a bit and the bacon crisps, about 3   
     minutes.   
        
     Add the scallions to the mushrooms. Cook, stirring   
     often, until tender, 1 to 2 minutes.   
        
     Turn the heat to low and stir in the brown sugar and soy   
     sauce, then add the cooked rice all at once. Stir until   
     everything is well mixed. The rice can be covered and   
     kept warm over the lowest heat for up to 1 hour. Stir in   
     the crispy ginger and top with the reserved scallions   
     right before serving.   
        
     By: Genevieve Ko   
        
     Yield: 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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