Manchurian Wild Rice

Manchurian Wild Rice

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Manchurian wild rice is cooked as a stir-fry of tender jiaobai stems with garlic, ginger, soy, sesame, and scallions. The pale crisp stems stay juicy and clean beside steamed rice.

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πŸ”— Recipe adapted from Wikidata (Baked Good)

πŸ‘¨β€πŸ³ Instructions

Peel and slice the Manchurian wild rice stems into thin batons.

Stir-fry garlic and ginger in sesame oil until fragrant.

Add the stems and cook over high heat until crisp-tender and lightly browned at the edges.

Season with soy sauce, rice wine, white pepper, and scallions.

Serve hot beside steamed rice with toasted sesame scattered over top.

🍷 Perfect Pairings

Complete your meal with these

πŸ₯— Sides

πŸ₯‚ Drinks

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