Vicki Kim’s Green Beans and Sticky Rice

Published on November 22, 2014 | In By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 2 to 4 cups Calrose Rice
  • 2 to 4 cups water
  • 4 Tablespoons vegetable oil
  • Lots and lots of garlic
  • 1 (7 oz.) bottle Cantonese oyster flavor sauce
  • 36 to 48 oz. green beans

Nutrition Info

Instructions

  1. First rinse the raw rice in water 3 to 7 times in the pot of the rice cooker by adding water, stirring with hand and pouring off most of the added water. You will be rinsing off starchy water; it will never rinse 100% clear.
  2. When rice is rinse, add enough water to the rice cooker pot so that the rice level is half of the water height. Measure with your finger: rice to the knuckle, water to the joint,
  3. Start the rice cooker. When the rice cooker pops from cooking to warming, fluff the rice with the spoon and return top to cooker. Rice will stay warm and moist literally all day.
  4. Meanwhile, wash the green beans and snip off ends. Heat garlic in vegetable oil and burn the beans on both sides. You can do this in a large frying pan or wok.
  5. Mix one bottle of oyster sauce with one bottle of water and add to mixture. Stir into beans and cook over low heat, covered. Oyster sauce will cook down. Keep cooking and stirring until sauce is saucy, and beans are caramelized. The sauce will cause the beans to have a marvelous droopy, caramelized texture.

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