One-Pot Mushroom and Ginger Rice

cooking.nytimes.com

archiesdad

1½ cups medium-grain white rice

2 cups vegetable stock, store-bought or homemade

10 ounces mushrooms, such as shiitake, cremini, button or blue oysters (or a mix), halved or quartered

2 teaspoons cornstarch

6 to 7 teaspoons tamari soy sauce

2 teaspoons Shaoxing wine (optional)

3 teaspoons sesame oil

Salt and white or black pepper

1 (1-inch) piece fresh ginger, peeled and thinly sliced

2 scallions, thinly sliced

Toasted white sesame seeds (optional)

Directions at cooking.nytimes.com

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