Cover rice generously with cold water in a large bowl and soak at least 2 hours and up to 12 hours. Drain in a medium-mesh sieve and rinse well under cold running water.
Soak mushrooms in boiling-hot water (2 cups) in a medium bowl, turning mushrooms over occasionally, until softened, about 1 hour. Lift out mushrooms, squeezing excess liquid back into bowl. Cut out and discard stems, then thinly slice caps. Reserve 1 cup mushroom-soaking liquid and discard remainder.
Chop scallions, keeping pale green and white parts separate from dark green parts. Quarter sausages lengthwise, then cut into 1/2-inch pieces.
Stir together reserved mushroom-soaking liquid, rice wine, soy sauce, sugar, sesame oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl until sugar has dissolved.
Fill sink with hot water and soak 2 or 3 lotus leaves (if using) until softened, about 15 minutes. Pat lotus leaves dry. Choose best leaf (some leaves may be blemished or damaged), discarding remainder. Cut out center stem and arrange leaf in pie plate (there will be a lot of overhang), overlapping leaf slightly to cover gap in center.
Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add pale-green and white parts of scallion, pine nuts, and ginger and stir-fry until pine nuts are golden, about 1 minute. Add sausage and mushrooms and stir-fry until mushrooms are golden, 2 to 3 minutes. Add oysters and stir-fry 1 minute. Add rice and stir-fry 2 minutes. Add liquid mixture and bring to a boil, then cook, stirring gently, until liquid has been absorbed, about 2 minutes. Transfer rice mixture to pie plate (with or without lotus-leaf-lining) and smooth top. Fold over sides of leaf (if using) to cover, then secure with skewers.
Set a steamer rack inside cleaned wok and add enough water to reach just below steamer rack, then bring to a boil. Steam stuffing in pie plate on rack, covered with lid, 45 minutes (replenish water as necessary). Remove wok from heat and let stand, covered, 10 minutes, then carefully remove pie plate from steamer with oven mitts. Remove skewer and open leaf, then stir in scallion greens. Fold leaf over to keep warm.
Cooks' notes:
· Stuffing can be made and wrapped in lotus leaf (but not steamed) 1 day ahead and chilled, uncovered, until cool, then covered with a dampened paper towel. · Mushrooms can be soaked 1 day ahead, then chilled in soaking liquid, covered. · Stuffing can be kept warm in steamer or in a 350°F oven; for oven, cover stuffing with a dampened paper towel (still in pie plate), then wrap tightly in foil.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	348.35 Kcal (1458 kJ)
Calories from fat	146.5 Kcal
		% Daily Value*
Total Fat	16.28g	25%
Cholesterol	26.8mg	9%
Sodium	1247.31mg	52%
Potassium	415.18mg	9%
Total Carbs	35.14g	12%
Sugars	2.03g	8%
Dietary Fiber	1.92g	8%
Protein	11.88g	24%
Vitamin C	1.5mg	3%
Iron	2.4mg	13%
Calcium	63.5mg	6%

Amount Per 100 g
Calories	165.77 Kcal (694 kJ)
Calories from fat	69.72 Kcal
		% Daily Value*
Total Fat	7.75g	25%
Cholesterol	12.75mg	9%
Sodium	593.57mg	52%
Potassium	197.58mg	9%
Total Carbs	16.72g	12%
Sugars	0.97g	8%
Dietary Fiber	0.91g	8%
Protein	5.65g	24%
Vitamin C	0.7mg	3%
Iron	1.1mg	13%
Calcium	30.2mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Sticky Rice with Chinese Sausage

Chinese or japanese short-grain sticky ( sweet ) rice and 14 more..
Wuxi Spareribs

Scallion, trimmed , plus 1 tbsp chopped scallion and 13 more..
Sichuan Beef

Rice wine, Light soy sauce, Cornstarch and 16 more..
Shrimp Fried Rice

Scallions and 12 more..
Korean Marinated Beef

Soy sauce, Sugar, Asian sesame oil and 7 more..
The Have Your Cake and Eat It Too - General Tso's Chicken

Chinese rice wine or 3 tbsp dry sherry, Oyster sauce and 16 more..
Szechuan Green Beans

Rice wine, Soy sauce, Sugar, Cornstarch, Vegetable oil and 6 more..
Chinese Chicken Stir Fry

Soy sauce, Hoisin sauce, Warm water, Cornstarch and 9 more..
Toyoshimas' Teriyaki Tri-Tip

Soy sauce and 9 more..