「素食」春天限定一锅饭，煮出人间烟火气，洋芋箜饭配凉拌豆芽 |【Vegan】Taste of Spring: One Pot Dish with Potato and Bamboo shoots

Recently, a lot of fresh potatoes have hit the market, and my favorite ones are baby potatoes! Every year around this time, I love making Kong Rice with them—it’s absolutely delicious. This time, I’m pairing them with seasonal spring vegetables like bamboo shoots and fava beans. Let’s cook up a pot of springtime rice together!
最近上市了好多新洋芋，川渝这边习惯叫洋芋，其中我特别喜欢小洋芋，每年这个时候都要用它做箜饭，真的可美味了，这次搭配了这个季节的时令蔬菜春笋和蚕豆，一起来做一锅春天的饭吧！

春笋洋芋箜饭/Spring Bamboo Shoot & Baby Potato Pot Rice:
大米 1杯1 cup rice
小洋芋 250g baby potatoes
雷笋 2根2 tender bamboo shoots
羊肚菌8个 8 morel mushrooms
蚕豆 150g fava beans
古法酱油 1大勺1 tbsp traditional soy sauce
岩盐 适量Salt to taste


凉拌豆芽/Bean Sprouts Salad：
绿豆芽 250g mung bean sprouts
千张1块 (25*20cm) 1 tofu sheet (25x20cm)
花生米 1/4杯 ¼ cup peanuts

调味料/Seasoning：
辣椒面 1大勺1 tbsp chili flakes
姜末 1小勺1 tsp minced ginger
小米辣 2个2 chilies
热油 2大勺2 tbsp hot oil
油泼辣子 1大勺1 tbsp chili oil
糙米醋 1.5大勺1.5 tbsp brown rice vinegar
赤砂糖 2小勺2 tsp raw cane sugar
生抽 1.5大勺1.5 tbsp light soy sauce
香油 1小勺1 tsp sesame oil
花椒油 1小勺1 tsp Sichuan peppercorn oil
岩盐 适量Salt to taste

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