• glutinous or short-grained rice to fill a measuring jug to 450 ml (15 fl oz) level
• 100 g (4 oz) fresh or frozen peas
• 100 g (4 oz) button mushrooms
• 1 tablespoon oil, preferably groundnut
• 1 tablespoon finely chopped fresh ginger
• 3 tablespoons finely chopped spring onions
• 2 tablespoons finely chopped
• Sichuan preserved vegetable
• 3 tablespoons rice wine or dry sherry
• 1 tablespoon dark soy sauce
• 2 tablespoons light soy sauce

Put the rice in a large bowl, cover with water and leave to stand for 4 hours or overnight. Drain well. Set up a steamer or put a rack inside a wok or large, deep pan. Pour in about 5 cm (2 in) of water and bring it to the boil. Put the rice in a bowl and place this into the steamer or onto the rack. Cover the pan tightly, turn the heat low and steam gently for about 20 minutes.

If you are using fresh peas, blanch in a pan of boiling water for 3 minutes; drain well. Immerse in cold water to stop them from cooking. Finely slice the mushrooms.

Heat a wok or large frying-pan and add the oil. When moderately hot, add the ginger and spring onions and stir-fry for 2 minutes. Add the mushrooms and Sichuan preserved vegetable and continue to cook for 5 minutes or until most of the liquid has evaporated. Add the rice wine and soy sauces and continue to cook for 2 minutes. Stir in the steamed rice and peas.

Replenish the steamer with hot water. Transfer the rice mixture into a bowl and steam for another 30 minutes over low heat. It is now ready to be served. This rice can be kept warm in the steamer, with the heat turned off, for about half an hour. It also re-heats well.