Chinese Rice Dish with Pork and Vegetables


300 g white rice
60 g brown rice
250 g pork, cut into strips
300 g cabbage, shredded
4 dried black mushroom, soaked and sliced
2 shallots, thinly sliced
2 cups water
3 tbsp oil


1/2 tbsp light soy sauce
1/2 tbsp cooking wine


1 tbsp sesame oil
1 tbsp dark soy sauce
1/8 tsp salt
dash ground white pepper


  1. Mix pork and mushroom with marinade, set aside for 20 minutes.
  2. Rinse rice and drain well.
  3. Heat 3 tbsp oil in a pot, sauté shallot until fragrant. Add pork and mushroom. Stir-fry until pork is no longer pink. Add cabbage, stir-fry for 3 minutes until soft.
  4. Add water, rice and seasoning. Bring to a boil. Lower heat, cover and simmer for 15 minutes. Turn off heat, stand for 15 minutes before serving.

Source: Hong Kong magazine

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