Cook the rice and set aside. In a fry pan, sauté fresh mushrooms and green onion in the oil. Stir in margarine and freshly ground pepper. Mix with rice. Serve hot.
STEAMED BEEF WITH BROCCOLI
1/2 lb. beef slice thin against the grain (other meats and/or vegetables can be used for varieties)
2 tsp soy sauce 1//2 tsp sugar
1 tsp minced gingerroot
1 tsp sesame seed oil
1 cup broccoli florets
1 tsp rice wine
1 clove garlic, minced
1 tsp cornstarch
1 tsp oyster sauce
Combine sliced beef with marinade in the steam tray. Put water in pot, and then place steam tray in the cooker. Steam for 10 minutes. Open lid and arrange broccoli around outer edge of the tray. Cover and steam for an additional 10 minutes. Serve with rice.
STEAMED EGG CUSTARD 4 large eggs
4 oz chicken, thinly sliced
1 pint chicken broth
4 oz fish shred
1 tsp salt
4 medium shrimps
2 tsp cooking wine
6 green beans, sliced to 2" length
Beat the eggs well with chicken broth in a large bowl. Add salt and cooking wine. Divide the chicken, fish, shrimp and green beans into 4 small bowls and pour the egg mixture over. Put the bowls in the steam tray. Pour water in cooking pot. Steam until the custard has set.
