Everything is cooked in one pot in this version of Shanghai vegetable rice, an eastern Chinese dish. Steaming sausages on top of rice is a common Chinese cooking technique which gives the rice extra flavor.
Deep red and thinner than regular sausages, you'll find prepackaged Chinese sausages (lop cheong) in Chinese supermarkets.
1. Heat the oil a large saucepan over medium heat (about 6 on the stovetop). Add the garlic and cook for a few seconds, then add the bok choy.
2. Stir-fry the bok choy for a minute, sprinkle with the salt and continue cooking for 2 more minutes for a total cooking time of about 3 minutes (if you like, separate the stalks and leaves and cook the stalks first for a minute before adding the leaves).
3. Add the rice and water and bring to a boil on medium heat (about 5 on the stovetop) Cook until the water above the rice has almost completely evaporated and you are starting to see holes or "craters" in the rice, (this will take about 10 minutes).
4. Turn the heat down to low, add the sausages on top, and the soy sauce if using. Cover and cook on low heat for about 25 minutes, until the rice and sausage are cooked. Use a fork to fluff up the rice. Serve.
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|Serving Size: 1 Recipe (985g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 227 (21%)|
|Amt Per Serving||% DV|
|Total Fat 25.2g||34 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 0mg||0 %|
|Sodium 482.3mg||17 %|
|Potassium 572.2mg||15 %|
|Total Carbohydrate 191.4g||56 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 182.7g|
|Protein 20.5g||29 %|
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Calories per serving: 1079
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