Vegan Chinese Clay Pot Rice Recipe with a Bombdigity Sauce that You Can’t Have It Enough!

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My Knife
My Knife
My Wok
Portable Gas Stove
Chinese Clay Pot
Vegetarian Oyster Sauce
Dark Soy Sauce
Brown Jasmine Rice

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Canon EOS R5
Panasonic LUMIX GH5s

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Canon EF 85mm f1.2L II USM
Canon EF 100mm f/2.8L IS USM Macro
Canon EF 50mm f/1.8 STM Lens
PANASONIC LUMIX Professional 12-60mm

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Chinese Clay Pot


For Rice
1 cup brown jasmine rice, jasmine rice or long grain rice
2 cups vegetable stock for brown jasmine rice, 1 1/2 cup for white jasmine or long grain rice

For Sauce
1/4 cup soy sauce
1/4 cup vegetarian oyster sauce
1/4 cup agave nectar
1/4 cup water
1 1/2 tbsp dark soy sauce, optional
3 cloves garlic, crushed
3 green onions
3 thin or 2 thick slices of ginger

For Toppings
1 tbsp coconut oil or cooking oil
1 king oyster mushroom, sliced or any mushrooms of your choice
1 tsp soy sauce or pinch of salt
4 to 5 oz tofu steak, extra firm tofu or any plant-based protein of your choice, sliced
2 oz blanched yu choy, bok choy, cabbage, spinach or any vegetable of your choice
2 tbsp sesame oil
Chopped green onion for garnish
Sesame seeds for garnish

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