Here’s a recipe for Congee Crispy Veg:
Ingredients:
- 1 cup rice (preferably jasmine rice)
- 6 cups water or vegetable broth
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 2 cups mixed vegetables (such as carrots, bell peppers, broccoli, snow peas), finely chopped
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon chili flakes (optional)
- Salt and pepper to taste
- Oil for frying
Instructions:
- Rinse the rice under cold water until the water runs clear. Drain well.
- In a large pot, combine the rinsed rice, water or vegetable broth, minced ginger, and minced garlic. Bring to a boil over high heat.
- Once boiling, reduce the heat to low and simmer, covered, stirring occasionally, for about 1 to 1 1/2 hours, or until the rice has broken down and the mixture has thickened to a porridge-like consistency. If needed, add more water or broth to achieve your desired consistency.
- While the congee is cooking, prepare the crispy vegetables. In a mixing bowl, combine the cornstarch, soy sauce, rice vinegar, sesame oil, chili flakes (if using), salt, and pepper. Mix well to form a smooth batter.
- Add the chopped mixed vegetables to the batter and toss until they are evenly coated.
- Heat oil in a frying pan over medium-high heat. Once hot, carefully add the coated vegetables in batches, making sure not to overcrowd the pan. Fry until the vegetables are crispy and golden brown, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- Once the congee is ready, ladle it into serving bowls. Top each bowl with a generous portion of the crispy vegetables.
- Garnish with chopped green onions or cilantro, if desired.
- Serve hot and enjoy your Congee Crispy Veg!
This recipe combines the comforting warmth of congee with the crunchiness of crispy vegetables, making it a delightful and satisfying dish.