Meatless Wild Rice “Lo Mai Kai”
Vegetarian | Contains Gluten | Contains Peanuts | Dairy-Free
I may be Hainanese but there is something about Cantonese dim-sum that just spells home. How can you not love those bite-sized portions of food in enduring steamer baskets piled up high, on carts that navigate sharp corners around hungry patrons? I can never let lo mai kai pass me by, be it in dim sum restaurants, coffeeshops or hawker centres. Filling and sticky with savoury goodness!
Look at the Chinese herbs that go into this soup creation!
This National Day, I’m playing homage to one of my favourite breakfast dishes by recreating it meatless! I know it’s technically not lo mai kai without the chicken, but trust me, this meatless version is just as good, if not better! It is made healthier too with wild black berry rice instead of glutinuous rice. I love how the black rice gives the stew a nutty flavour, accented by fragrant mushrooms, goji berries, red dates, and even a subtle citrusy element with the tangerine peel. You’ll be happy to taste and feel the goodness of quintessential Chinese herbs, dangshen and danggui, in this year’s National Day creation as well! Enjoy this bold porridge infused with the flavours of all things good!
Ingredients: Vegetable stock (water, carrots, onions, leeks, herbs), Quorn mycoprotein (contains egg white), carrots, shiitake mushrooms, edamame beans, yam, sweet potatoes, leeks, wild rice, red beans, chestnuts, onions, garlic, red dates, peanuts, goji berries, soy sauce, dangshen, danggui, spring onions, dried orange peel, sesame oil, vegetarian oyster mushroom sauce, ginger, gingko nuts, white pepper, salt
Condiments: Fried shallots, ginger scallion sauce