Bak Choi

I have not make many Chinese dishes with CSA produce. Since we have bak choi (白菜) this week, I decide to make one of my favourites - Shanghainese-style rice with vegetables (上海菜飯). Honestly, most Shanghai or Beijing style dishes are my favourites, though there are a few that are the favourites of the favourites.

Shanghainese-style rice with vegetables (上海菜飯) - literally, rice with vegetables. Well, one particular vegetable - bak choi. It is usually served along side pork chop or ribs. As we had quite a meat-heavy lunch, I made a lighter version of the dish. I did not follow any particular recipe(s) but a combination of what my parents taught me, a quick browsing through results pop up from Google search and minor adaptations to simplify the cooking process. All ingredients are approximations.

Shanghainese-style rice with vegetables (上海菜飯)
Ingredients
2 c Bak Choi, chopped
2-2.5 c Uncooked Rice
1/2 c Chinese Mushrooms, soaked and chopped
1 Chinese Sausage
1 tbsp Chinese Chicken Bouillon
2-2.5 c Water

Direction
Put all ingredients except Chinese sausage. Mix well.
Put Chinese sausage on top. (Note: It is much easier to chop after the sausage is cooked)
Turn rice cooker on normal setting.
When done, check that rice is tender.
Chop Chinese sausage and mix in well in the rice.

I decided to serve the rice in cooked acorn swan white squash, just for the fun of it. ^_^

Oh! It smelled SOOOOOOOOOOOOOOOOOO GOOD when it was cooking. Pretty delicious too. At least we thought so. Feel free to experiment with other 'western' substitutions.