Chinese New Year Sweet Rice

Ingredients

• 2 tablespoons cornstarch 
• 2 cups mushroom caps dried
• 1 bunch green onions diced
• 3 cups jasmine rice uncooked
• 3 tablespoons oyster sauce divided
• 1.5 cups peas green frozen
• 0.3 pound pork link sausage diced cooked
• 1 tablespoon red wine 
• 1 teaspoon salt 
• 3 links lop chong sausage) chinese-style
• 1 tablespoon sesame oil 
• 1 pound shrimp fresh diced deveined peeled
• 2 tablespoons soya sauce 
• 1.5 cups water 
• 1 cup water chestnuts fresh diced peeled
• 1 tablespoon sugar white

Equipment

• bowl
• sauce pan
• wok
• steamer basket

Directions

1. Place the jasmine rice and water in a medium saucepan. Cover and let stand at least 1 hour, until the water has been absorbed.
2. Transfer to a steamer basket and fluff with a fork. Steam 20 minutes, or until tender.
3. Place the dried mushrooms in a bowl with enough hot water to cover. Soak 30 minutes or until tender.
4. Drain, remove stems, and slice.
5. In a small bowl, mix 1 tablespoon oyster sauce, soy sauce, cornstarch, salt, sugar, and red wine.
6. Place mushrooms in the bowl, and marinate at least 15 minutes.
7. In the steamer basket, steam the mushrooms and Chinese-style sausage 15 to 20 minutes.
8. Remove from heat and chop.
9. Heat the sesame oil in a large wok over high heat. Toss in the shrimp and cook 1 to 2 minutes, until nearly opaque. Stir in the mushrooms, Chinese-style sausage, pork sausage, green onion, and water chestnuts. Cook and stir about 2 minutes.
10. Mix in the rice and remaining oyster sauce. Cook another 3 to 4 minutes.
11. Remove from heat and toss in the peas.
12. Serve when the peas are heated through.