Chinese Imperial Calentado

Ingredients

Chinese Imperial Calentado differs from the original Colombian Calentado in several ways. Firstly, it incorporates Chinese vegetables and spices, giving it a distinct Chinese flavor profile. Secondly, the cooking technique involves stir-frying the rice and beans with the vegetables, rather than simply reheating them. Lastly, the presentation of the dish is more refined, with attention given to the arrangement of the ingredients and the overall aesthetic appeal. We alse have the original recipe for Calentado, so you can check it out.

• 2 cups (400g) cooked rice 2 cups (400g) cooked rice
• 1 cup (200g) cooked black beans 1 cup (200g) cooked black beans
• 1 cup (150g) bok choy, chopped 1 cup (150g) bok choy, chopped
• 1 cup (150g) shiitake mushrooms, sliced 1 cup (150g) shiitake mushrooms, sliced
• 1/2 cup (75g) bamboo shoots, sliced 1/2 cup (75g) bamboo shoots, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 green onions, sliced 2 green onions, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 55g (3g sugars)
• Protein: 9g
• Fiber: 7g
• Salt: 2g

Preparation

1. 1.
   Heat vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add ginger and garlic, and sauté until fragrant.
3. 3.
   Add bok choy, shiitake mushrooms, and bamboo shoots. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
4. 4.
   Add cooked rice and black beans to the pan. Stir-fry for another 3-4 minutes, breaking up any clumps of rice.
5. 5.
   In a small bowl, whisk together soy sauce, oyster sauce, and sesame oil. Pour the sauce over the rice and beans, and stir-fry for an additional 2 minutes.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Garnish with sliced green onions.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Shiitake mushrooms — Make sure to remove the tough stems before slicing. If fresh shiitake mushrooms are not available, you can use rehydrated dried shiitake mushrooms instead. Soak them in hot water for 20 minutes before slicing.
• Bok choy — Separate the leaves from the stalks and chop them separately. The stalks will take slightly longer to cook, so add them to the pan first before adding the leaves.
• Cooked rice — It's best to use leftover rice that has been refrigerated overnight. This helps to achieve the desired texture and prevents the rice from becoming mushy.

Tips & Tricks

• For added flavor, you can marinate the cooked rice and beans in the soy sauce, oyster sauce, and sesame oil mixture for 10-15 minutes before stir-frying.
• Feel free to customize the vegetables according to your preference. Snow peas, bell peppers, or water chestnuts would also work well in this dish.
• If you prefer a spicier version, you can add a dash of chili oil or crushed red pepper flakes.
• To make it a complete meal, you can add cooked chicken, shrimp, or tofu for added protein.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Chinese Imperial Calentado is best served hot as a main course. It can be enjoyed on its own or paired with a side dish or salad for a more substantial meal. Garnish with additional sliced green onions for a pop of color and freshness.

Presentation advice

To elevate the presentation of Chinese Imperial Calentado, consider serving it in individual bowls or on a large platter. Arrange the stir-fried rice and beans in the center and surround it with the colorful Chinese vegetables. Garnish with a sprinkle of sesame seeds or a drizzle of chili oil for an added touch of elegance.