1. Stir-fried edamame with wild rice

(1) Ingredients: 250 grams of young wild rice, 100 grams of edamame rice, 1 red pepper, 1 tablespoon of soy sauce, half a teaspoon of sugar, and appropriate amount of grated ginger.

(2) Peel off the outer skin of wild rice, cut off the roots, blanch it in a pot of boiling water and take it out.

(3) Cut it in half lengthwise, and then cut into long diagonal slices.

(4) Remove the stems and seeds from the red pepper and cut into smaller long slices.

(5) Boil the edamame in a cold water pot for about 10 minutes and then remove.

(6) Heat the wok, add oil and heat until 60% hot, add minced ginger and stir-fry until fragrant.

(7) Add wild rice, edamame, red pepper, soy sauce, and sugar and stir-fry until flavourful.

2. Sautéed Wild Rice

(1) Ingredients: 500 grams of tender wild rice, 30 grams of sweet noodle sauce, 10 grams of Shaoxing wine, 20 grams of white sugar, appropriate amounts of water starch and sesame oil.

(2) Peel off the outer skin of the wild rice, cut off the stems, wash and cut in half lengthwise, pat it with the back of a knife to soften the texture, and cut into strips for later use.

(3) Heat the wok, add oil and heat until 60% hot, deep-fry the wild rice strips and take them out.

(4) Leave a little oil in the pot, add sweet noodle sauce, Shaoxing wine, sugar and a small amount of water while it is hot.

(5) After boiling, add wild rice and stir-fry evenly, thicken with water starch, drizzle with sesame oil and serve.

3. Dry stir-fried wild rice

(1) Ingredients: 500 grams of tender wild rice, 30 grams of minced bean sprouts, 2 tablespoons of soy sauce, appropriate amount of Shaoxing wine, salt and sesame oil.

(2) Peel off the outer skin of the wild rice, cut off the stems, and cut into shreds.

(3) Soak the red pepper, remove the stems and seeds, and cut into small pieces.

(4) Blend pepper, starch and appropriate amount of water into gravy.

(5) Heat the wok, heat the oil until it is 50% hot, add shredded wild rice and stir-fry, then add salt and stir-fry until cooked.

(6) Then add the soaked red pepper, stir-fry evenly, then add the gravy and stir-fry evenly.

4. Braised wild rice with oyster mushrooms

(1) Ingredients: 150 grams of oyster mushrooms, 200 grams of wild rice, 1 green pepper, 2 tablespoons of mushroom cooking juice, 1/2 teaspoon of refined salt , appropriate amounts of stock, water and starch, and 1 tablespoon of salad oil.

(2) Remove the handles of the oyster mushrooms and wash them into slices. Peel and cut the wild rice into cubes.

(3) Blanch them thoroughly in hot salt water; cut the green peppers into cubes and set aside.

(4) Heat the salad oil in the pot, add the mushrooms to cook the juice, and bring the stock to a boil.

(5) Add water starch to thicken, add the raw materials and stir-fry evenly.

5. Wild rice bean sprouts

(1) Ingredients: 1 can of Hericium erinaceus, 3 wild rice bamboo shoots, half a pound of bean sprouts, appropriate amount of sea salt, a little soy sauce, a little sugar, gravy A little juice.

(2) Wash the Hericium erinaceus, squeeze out the water, tear into small pieces, fry in oil pan until golden brown, remove from the pan, drain the oil and set aside.

(3) Remove the shells from the wild rice bamboo shoots, wash them, and cut them into pieces.

(4) Remove old stems from bean sprouts, wash and set aside.

(5) Pour 1 tablespoon of oil into the wok, wait until it is hot, add bean sprouts and a little sea salt, stir-fry over high heat until soft, remove from the pan, arrange along the edge of the plate, and set aside.

(6) Add half a teaspoon of oil to the pot, wait until it is hot, add soy sauce and stir-fry until fragrant, add wild bamboo shoots, a little sugar, half a bowl of water, and add Hericium erinaceus.

(7) Cook over medium heat for about 5 minutes, pour in a little gravy and mix well, remove from the pot, place on a plate, and serve.