• 3 C. uncooked jasmine rice
• 1 1/2 C. water
• 2 C. dried shiitake mushrooms
• 3 Tbs. oyster sauce, divided
• 2 Tbs. soy sauce
• 2 Tbs. cornstarch
• 1 tsp. salt
• 1 Tbs. white sugar
• 1 Tbs. red wine
• 3 links lop chong (Chinese-style sausage)
• 1 Tbs. sesame oil
• 1 lb. fresh shrimp, peeled, deveined and diced
• 1/4 lb. cooked pork link sausage, diced
• 1 bunch green onions, diced
• 1 C. fresh water chestnuts, peeled and diced
• 1 1/2 C. frozen green peas

Place the jasmine rice and water in a medium saucepan. Cover and let stand at least 1 hour, until the water has been absorbed. Transfer to a steamer basket and fluff with a fork. Steam 20 minutes, or until tender. Place the dried mushrooms in a bowl with enough hot water to cover. Soak 30 minutes or until tender. Drain, remove stems, and slice. In a small bowl, mix 1 Tbs. oyster sauce, soy sauce, cornstarch, salt, sugar, and red wine. Place mushrooms in the bowl, and marinate at least 15 minutes. In the steamer basket, steam the mushrooms and Chinese-style sausage 15 to 20 minutes. Remove from heat and chop. Heat the sesame oil in a large wok over high heat.

Toss in the shrimp and cook 1-2 minutes, until nearly opaque. Stir in the mushrooms, Chinese-style sausage, pork sausage, green onion, and water chestnuts. Cook and stir about 2 minutes. Mix in the rice and remaining oyster sauce. Cook another 3-4 minutes. Remove from heat and toss in the peas. Serve when the peas are heated through.

Yield: 8 servings