From: Chef/owner Chris Yeo, Sino Restaurant & Lounge, San Jose, CA. Yield: 4 servings. 1 ½ cups arborio rice 2 Tbsp. olive oil 4 Tbsp. butter 5 cups hot light chicken stock or chicken broth 4 Tbsp. black bean sauce (recipe follows) 12 oz. lump crab meat (preferably snow crab) 1 cup Chinese yellow chives, cut into 2” strips 1 cup enoki mushrooms, cut into 2” pieces 4 Tbsp. green American chives, finely chopped Black Bean Sauce: ¾ cup brown sugar 1⁄3 cup soy sauce 1⁄3 cup oyster sauce 1 ...

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