1. Wash the wild rice under running water. Drain and transfer to a clay pot. Add 2 cups of water and leave to soak for at least 1 hour.

2. Mix the sauce in a small bowl until all the sugar has dissolved. Cover and set aside.

3. Heat the oil in a saucepan and add in the garlic. Add the lotus root and stir fry for 3 minutes or until translucent.

4. Add in the mushrooms and stir fry until the mushrooms soften.

5. Stir in the sugar. Once the sugar has dissolved, add the low-sodium soy sauce. Adjust the colouring of the sauce by adding the low-sodium dark soy sauce. Season with white ground pepper. Continue to simmer for approximately 2 minutes, while stirring continuously until the sauce is almost gone. Add the Shaoxing wine and turn off the heat. Set aside.

6. Boil water in a cooking pot. Add the bok choy and blanch for 2 minutes. Remove the bok choy from the cooking pot and submerge in an ice-water bath. Drain in a colander and set aside.

7. Heat the clay pot with wild rice and water at medium heat. Mix the rice around until it starts to boil. Lower the heat and keep mixing until the rice starts to absorb the liquid. Once the rice has absorbed almost all the water, stir in the white beans and cover. Leave on low heat for 8 to 10 minutes.

8. Add the stir-fried lotus, mushroom and blanched bok choy on top of the rice.

9. Cover the pot and then leave over low heat for another 15 to 20 minutes. Add the sesame oil into the sides of the pot halfway through cooking, this will help get the rice crisp as it cooks.

10. Turn off the heat and dress with the sauce. Mix well and serve.