What you need:
• Medium pot
• Large frying pan or wok
• Large knife
• grater or garlic press
• 2 cups rice
• 3 cups water
• 14 grams dried matsutake (Pine mushrooms) crushed into 1/2" pieces or so
• 1/2 teaspoon Salt
• 2 T rice vinegar
• 2 T soy sauce
• 1 t sesame oil
• 1 T sugar
• 1 teaspoon garlic powder
• 14 grams Wildland Foods pidpenky or morels
• 1 cup hot water (to soak mushrooms)
• 1 onion
• 3 T sunflower oil
• 2 T sesame oil
• 3 T soy sauce
• 1 T rice vinegar
• 3 cloves garlic
• 1 cup broccoli or rapini
• 1 T brown sugar
• 1 red pepper, sliced into strips
• Bean sprouts (optional, I used mung bean)
• Black sesame seeds to garnish (optional)
• 1 cup carrots sliced diagonally into 1/4"-1/2" pieces
》First get that rice, water, matsutake mushrooms and salt in a medium pot and pop a lid on it, turn the heat up to medium high. When it starts boiling, turn to low.
》Now soak your pidpenky or morels in hot water and set aside while you chop your veggies.
》After 10-15 minutes of soaking, strain your mushrooms and save the soaking liquid.
》Heat oil in a wok or large skillet and add onions/garlic, peppers, strained mushrooms, carrots and broccoli. Saute on medium to medium high heat, ensuring you stir regularly.
》Add the mushroom broth, soy sauce, brown sugar and rice vinegar 5 minutes in.
》Now check your rice out, should be basically done. Add your final ingredients and mix well.
》And done. Serve up, garnish with sesame seeds and sprouts and enjoy, serve with beef, chicken, tofu or shrimp if desired!