"This Is a dish that's inspired by the Cantonese lo mai fan, which literally translates to flavorful rice. And it's a dish that my pau pau, who is the matriarch of our family, made every single Thanksgiving. She used a ton of fresh ginger in her stuffing. When you really crisp ginger and sizzle it in hot oil, it actually mellows it a lot and it becomes almost sweet."
"She used this rice to stuff the turkey instead of doing a bread stuffing. I actually prefer just to do the rice on the side. And at the very end, right before serving, then you want to sprinkle all your crispy ginger on top so you still get those little pips of crunch with each bite. Inspired by a Chinese classic that translates to flavorful rice,"
A Cantonese-inspired lo mai fan uses chewy sticky rice with natural faint sweetness transformed into a savory dish. The recipe combines bacon and mushrooms for umami and salty depth. Generous fresh ginger is cooked until crisp in hot oil, which mellows its heat and brings out a sweet, almost caramelized flavor. Crispy ginger is sprinkled on top at the end to add crunchy pips in each bite. The dish can serve as a stuffing or as a side, offering an alternative to traditional bread-based stuffing. The contrast of chewy rice, savory mix-ins, and crisp ginger creates layered textures and balanced flavors that honor the original classic.
Read at www.nytimes.com
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