Instructions: Note 1: or 1 large leek, white and light green part only, slit lengthwise then cut crosswise into very thin moons, rinsed if necessary Note 2: inner stalks celery with pale leaves, cut crosswise into thin moons
Note 4: I am sending a copy of her recipe for this also...as well as for her chili-lemon oil.

The northern Chinese-style version of the Cantonese dim-sum dish, this is done with shortgrain white rice instead of sticky rice. The lotus leaves give the rice a flavor like green tea.

Makes 8 rice packets.

1. Cover the lotus leaves with cold water and let soak several hours or overnight. Drain.

2. Cover the mushrooms with cold water and let soak until soft, ideally overnight. Drain and squeeze to remove excess water. Snip and discard stems, then cut caps into a fine dice.

3. Put the rice in a bowl, cover generously with cold water and stir. Tilt the bowl to drain, add more cold water, then repeat 4-5 times until the water turns mostly clear. Drain well.

4. Combine the mushrooms, sausage, rice and water in a non-stick pot with a tight-fitting lid. (For older rice thats dryer, youll need a bit more water.) Bring the water to a boil over high heat, then reduce the heat to its lowest setting and cover the pot. (For an electric stove, move the pot to a coil pre-set to low.) Cook the rice for 20 minutes, then set the pot aside undisturbed for 20 minutes more. Spoon the rice into a large bowl and fluff with a wooden paddle or spoon.

5. Heat the oils in a skillet over moderate heat. Add the carrot, leeks and celery, and stir until hot. Sprinkle with salt and pepper-salt, and stir to combine. Scrape the mixture over the rice and toss with your hands. Toss with more salt and pepper-salt to taste. The mixture should be keenly seasoned.

6. Cut, wrap and tie the leaves as demonstrated, using a cup of rice per package. Steam over high heat 10-15 minutes, then serve.

Notes: Look for lotus leaves without holes. When you wrap them, put the green side in.

NOTES : The Five-Flavor Oil and Chili-Lemon Oil are condiments to be used in the recipes.

She stressed the importance of using these brands to get the same flavor mix that she gets although one can use your favorite brand as a substitute.

She also stressed repeatedly the importance of washing the rice.

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