Chinese claypot rice with mushrooms and bok choy
Cantonese-style one-pot rice with soy-glazed mushrooms and tender bok choy steamed on top, and a crackly golden crust at the bottom of the pot.
- 60 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.87 a serving
- 480 calories
- Vegan
- Dairy-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 2 cups jasmine rice
- 1 package shiitake mushrooms, stems removed, sliced
- 8 oz baby bella mushrooms, sliced
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, cut into thin matchsticks
- 2 cloves garlic, minced
- 4 baby bok choy, halved
- 2 stalks green onions, sliced
- 1 tsp chili garlic sauce (optional)
From your pantry
- 3 tbsp soy sauce, divided
- 2 tsp brown sugar, divided
- 1 tsp cornstarch
- 2 tbsp vegetable oil, divided
- 2 cups water
Each serving has about 480 calories, 11 g protein, 84 g carbs and 11 g fat, and costs about $2.87 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No baby bella mushrooms? White mushrooms work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the rice until the water runs mostly clear, cover it with cold water and soak 20 minutes. well.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Timer: 20 min
Meanwhile, the mushrooms with 1 tablespoon soy sauce, 1 teaspoon brown sugar, the sesame oil, cornstarch, ginger and garlic.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Stir the rest of the soy sauce and brown sugar with 1 tablespoon water to make the sauce.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Rub the inside of a heavy pot with 1 tablespoon oil, add the rice and water and over medium-high heat, uncovered, 5 to 7 minutes, until the water drops to the level of the rice and little holes appear.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Medium-high heatTimer: 6 min
Spread the mushrooms over the rice, cover, turn the heat to low and cook 12 minutes.
Low heatTimer: 12 min
Lay the bok choy on top, cover again and cook 5 minutes more, until it’s bright green and tender.
Low heatTimer: 5 min
the rest of the oil around the edge of the pot, turn the heat to medium and cook 2 to 3 minutes, until you hear a gentle crackle.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Medium heatTimer: 2 min 30 sec
Dolly’s tip: The crackle and a toasty smell mean the crispy crust is forming. Stop before it smells burnt.Take the pot off the heat, the sauce over and scatter the green onions. Scoop from the bottom so everyone gets bits, with chili garlic sauce on the side.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
