Baked Chinese Rice with Peas and Ginger
Ingredients
- 1 tablespoon peanut oil
- 1 head (about 1 to 1 1/4 pounds) Chinese cabbage, cut into 1/2-inch thick slices
- 1 (1-inch) piece fresh gingerroot, peeled and julienned
- Sea salt
- 1 tablespoon Chinese rice wine
- 1 cup short-grain rice, rinsed
- 4 cups cold water
- 1 cup frozen baby peas, thawed
- 1 small handful fresh cilantro leaves
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