2ozlamb baconfinely chopped (sausage can be substituted)
3-4ouncesfresh Ramaria/coral mushroomscleaned and broken into clusters the size of a walnut shell
2green onionssliced thin
A good handful of watercresspicked, cleaned and any woody stems removed
1Lotus rootoptional
Kosher salt and fresh ground black pepper
Pinchof red pepper flakessriracha, or whatever spicy condiment you like
1cupcooked brown rice
½cupcooked parched wild rice
2tablespoonslard or cooking oil
Soy sauce and sesame oiloptional, for garnishing
Instructions
Bring 3 cups of lightly water to a simmer and blanch the coral mushrooms until wilted, about 2 minutes, remove, drain and reserve. In a large saute pan or cast iron skillet, cook the duck egg in 1 tablespoon of the oil, whacking the yolk so the egg will cook flat and be easy to chop, do not over cook the egg or brown it.
When the egg is cooked, remove and reserve.
Add the remaining tablespoon of oil to the pan and render the bacon on medium heat for 3-4 minutes, until some of the fat has come out.
Add the Ramaria and cook for two minutes more, add the lotus root and heat through, finally (and working quickly to avoid overcooking the lotus) toss in the rice, chili flakes and heat through.
Meanwhile, dice the egg and add to the mix. Turn the pan off.
Right before plating, fold in the water cress and the green onion.
Double check the seasoning and adjust as needed, then serve immediatley, garnishing with a few nice cress sprigs on top. Pass some soy at the table.
Notes
Serves 2 as an entree or filling side dish or entree