Vegetarian glutinous rice

Ingredients:
White glutinous rice 450 g (1 lb)
Cooking oil 45 ml (11/2 fl oz / 3 Tbsp)
Shallots 6, peeled and finely chopped
Dried Chinese mushrooms 8, soaked to soften, stems discarded and finely sliced
Celery 2 stalks, finely chopped


Seasoning:
Salt 1 tsp
Dark soy sauce 1 Tbsp
Ground white pepper 1/2 tsp
Vegetable stock 85 ml (21/2 fl oz / 1/3 cup)
Rock sugar 10 g (1/3 oz)


Method:
1. Wash and drain rice. Add to a large saucepan of boiling water for about 10 minutes, making sure that rice is fully covered by water. Drain and set aside.

2. Heat oil in a wok and stir-fry shallots for 2 minutes, or until translucent. Add mushrooms, celery and seasoning. Stir-fry for 2 minutes. Add rice to wok and stir-fry over medium heat for 3 minutes, or until liquid evaporates.

3. Transfer rice mixture into a heatproof (flameproof) or steaming bowl. Cover and steam over boiling water for 45 minutes, or until tender and translucent. Serve hot. Garnish as desired.