When you go to another country with different cultures, there is no feeling for some holidays in your original country.
Some interesting ingredients.
Like in America, Chinese New Years just doesn’t feel the same! And in China, Christmas doesn’t feel the same either!
We barely celebrate any Chinese holidays (if at all) even though we are Chinese. It just doesn’t feel right.
So, we tend to make the food any time we feel like it. This time though, it was around the right time. June 3rd was the Dragon Boat Festival. And I had bamboo leaves, so I figured why not?
These, as like any other traditional Chinese dish, every ingredient is measured by personal preference and feel. Who has time to measure out all the ingredients?! Just go by feel!
Combine the first 6 ingredients and let marinate for 30 minutes.
In a saucepan, saute shrimp in oil until fragrant. (or until somebody comes in wondering what the fishy smell is...) Add in the marinated meat and soy sauce (don't add in the ginger to the pot). After 5 minutes, add the mushrooms. Cook for 30 minutes covered.
Take your bamboo leaves and trim off the stem.
Take two bamboo leaves, and have the rough side down. Line the overlap the two tips so it forms one huge bamboo leaf. Make it into a cone shape in the middle and fill with rice. The bottom should be kinda folded over with no hole. Make a dent in the rice and fill with meat. Top with rice.
Pinch the sides of the cone and fold the leaf down. Then pinch at the end and fold it to one side. Tie with string. Look at photos on post if you're confused. Repeat.
Shimmer for 1 hour over low heat (DO NOT boil). Unwrap and eat!
Variation: Fill with red bean paste instead of the meat mixture for sweet zong zi