{"id":2114132,"date":"2025-09-04T07:38:58","date_gmt":"2025-09-04T14:38:58","guid":{"rendered":"https:\/\/www.goldenhousetucson.com\/chinese-food\/?p=2114132"},"modified":"2025-09-04T07:38:58","modified_gmt":"2025-09-04T14:38:58","slug":"sticky-rice-stir-fry-with-chinese-sausage-cantonese-recipe","status":"publish","type":"post","link":"https:\/\/www.goldenhousetucson.com\/chinese-food\/2025\/09\/04\/sticky-rice-stir-fry-with-chinese-sausage-cantonese-recipe\/","title":{"rendered":"Sticky Rice Stir Fry with Chinese Sausage  Cantonese Recipe"},"content":{"rendered":"<p>Date: <b>2025-09-03 16:01:56<\/b><\/p>\n\n<div id=\"wrap_aoab33e3\" class=\"aoa_wrap \">\n  <iframe loading=\"lazy\" id=\"player\" type=\"text\/html\" width=\"750\" height=\"440\"\r\n  \t\t\t\t\tstyle=\"width:750px;height:440px;\" src=\"\/\/www.youtube.com\/embed\/zI7ms5Y9jRY?enablejsapi=1\"\r\n  \t\t\t\t\tframeborder=\"0\"><\/iframe>\n    <div id=\"aoab33e3\" class=\"aoa_overlay \">\n        <div class=\"aoa_content\"><a target=\"_blank\" href=\"\"><img style=\"margin:0 auto;max-height:400px;\" data-src=\"\" alt=\"\" \/><\/a><\/div>\n        <span id=\"close_aoab33e3\" class=\"aoa_close\"><\/span>\n        <a id=\"close_btn_aoab33e3\" class=\"aoa_close_btn\" onclick=\"setVisibility('aoab33e3', 'none');\">&times;<\/a>\n    <\/div>\n<\/div>\n\n<p>A School of Wok favourite \u2013 sticky, savoury and packed with umami! This sticky rice stir fry with Chinese sausage is a traditional Cantonese winter solstice dish, made with glutinous rice, Chinese sausage, shiitake mushrooms, dried shrimp, scallops, squid and finished with peanuts, spring onion and egg.<\/p>\n<p>A nostalgic comfort food, full of savoury depth and celebratory meaning.<\/p>\n<p>To find the recipe for this dish, click the link below!<br \/>\nhttps:\/\/bit.ly\/3I4xfRI <\/p>\n<p>Join our 5-day cooking course, mastering techniques, exploring recipes, and gaining cultural insights with our expert chefs! &#8211; https:\/\/bit.ly\/4eP9NDW<\/p>\n<p>Ingredients<br \/>\n250g glutinous (sticky) rice, soaked overnight<br \/>\n3 dried shiitake mushrooms, soaked and quartered<br \/>\n2 Chinese sausages (lap cheong), diced<br \/>\n10g dried shrimps, soaked 30 mins, roughly chopped<br \/>\n50g dried squid, soaked overnight, diced<br \/>\n4 dried scallops, soaked overnight, shredded into floss<br \/>\n2 cloves garlic, finely chopped<br \/>\n2 Thai shallots, finely chopped<br \/>\n1 spring onion (white and green parts separated), finely chopped<br \/>\n1 thumb of ginger, thick slices<br \/>\nHandfull of roasted peanuts<br \/>\nHandful fresh coriander, chopped<br \/>\n1 egg, beaten (for garnish omelette)<\/p>\n<p>Sauce:<br \/>\n1 tsp light soy sauce<br \/>\n2 tbsp oyster sauce<br \/>\n1 tsp dark soy sauce (for colour)<br \/>\n\u00bd tsp salt<br \/>\n\u00bd tsp white pepper<br \/>\n\u00bd tsp chicken powder <\/p>\n<p>Become a wokstar, join one of our classes! &#8211; http:\/\/bit.ly\/2rqw3Pv<\/p>\n<p>Visit our shop for woks, cleavers, cookbooks &amp; more! &#8211;<br \/>\nUK : http:\/\/bit.ly\/2Ub0V1O<br \/>\nUSA : https:\/\/amzn.to\/3uRnflc<\/p>\n<p>Find other recipes here! &#8211; http:\/\/bit.ly\/2g5K0ib<\/p>\n<p>Find us on social media:<br \/>\nInstagram: http:\/\/bit.ly\/2SFxDeN<br \/>\nFacebook: http:\/\/bit.ly\/2SScpd1<\/p>\n<p>&#8211; Video Title &#8211;<\/p>\n<p>Chapters:<br \/>\n00:28 &#8211; Preparing glutinous rice for steaming<br \/>\n01:09 &#8211; Prepping vegetables<br \/>\n02:52 &#8211; Dried squid &amp; dried scallops prep<br \/>\n05:11 &#8211; Ready to cook other ingredients<br \/>\n07:44 &#8211; Adding steamed sticky rice to the pan<br \/>\n08:54 &#8211; Adjusting seasoning carefully (salty ingredients)<br \/>\n09:41 &#8211; Serving presentation<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Date: 2025-09-03 16:01:56 A School of Wok favourite \u2013 sticky, savoury and packed with umami! This sticky rice stir fry with Chinese sausage is a traditional Cantonese winter solstice dish, made with glutinous rice, Chinese sausage, shiitake mushrooms, dried shrimp, scallops, squid and finished with peanuts, spring onion and egg. A nostalgic comfort food, full [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2114133,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-2114132","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chinese-cooking","traffikrr"],"_links":{"self":[{"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/posts\/2114132","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/comments?post=2114132"}],"version-history":[{"count":1,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/posts\/2114132\/revisions"}],"predecessor-version":[{"id":2114134,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/posts\/2114132\/revisions\/2114134"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/media\/2114133"}],"wp:attachment":[{"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/media?parent=2114132"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/categories?post=2114132"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.goldenhousetucson.com\/chinese-food\/wp-json\/wp\/v2\/tags?post=2114132"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}