STICKY RICE (Taiwanese Hakka style)
  by Amy Rabb-Liu

4 cups sweet rice ("short grain, glutinous rice" or "short grain, sweet rice")
6 medium scallions, chopped
1 1 oz dried shrimp (small or medium sized), chopped
3 T soy sauce 
1 C cashews or roasted peanuts
five spice powder, and maybe cinnamon and ground coriander 

1. Soak 4 cups of rice in 6 cups of water for a few hours.  

2. Soak dried wood ear in water to cover until soft (about an hour).
If not already shredded, slice into shreds.  Discard any tough stems.

3. Soak dried shrimp in water to cover until soft (about an hour).
Mince very fine.

4. Put half of rice and soaking liquid in rice cooker, with one more scant 
half cup of water, add outside water and cook.  Repeat with rest of rice.
Or (if no rice cooker) put rice and soaking liquid in pot, maybe add another
half a cup of water, bring to boil, reduce heat and simmer tightly covered 
until liquid is absorbed about 20 minutes, stirring only occasionally.


5. Stir fry minced shrimp in 3T oil (vegetable oil or peanut oil, not olive
oil) until fragrant, add chopped scallion and fry for a minute, then add 
wood ear and fry for a minute. Add meat to pan and fry until meat is cooked 
through.  Season well with five spice powder (and maybe additional cinnamon 
and ground coriander, if you like).  Add the nuts, and continue to fry.
Season again with five spice powder, add soy sauce or more oil to pan if 
needed.  Lower heat, and add cooked rice to cooking pan.  Season again with 
five spice powder (and cinnamon and coriander) and soy sauce, mixing all 
ingredients well.

Note:  Proportions of ingredients can be adjusted to your preference.  
Some people add items like julienned shitake mushroom, or dried Chinese 
sausage.  Let your nose and taste buds guide how much five spice powder 
and soy sauce to add.  Some brands of five spice powder are enhanced by 
adding more cinnamon and coriander, while some brands have plenty of
those flavors.  Again it is up to your preference.  Enjoy!