Hoisin mushroom bowls with pak choy and coconut rice
Umami flavours to compliment mushrooms, pak choy and coconut rice perfectly!
- 1/2 cup basmati rice
- 1/2 cup coconut milk
- 1/2 cup water
- 1 Tbs sesame seeds, lightly toasted
- 1 Tbs olive oil or coconut oil
- 250 g brown mushrooms, roughly chopped
- 3-4 heads pak choy, roughly chopped or tender stem broccoli
- 2 handful edamame beans, shelled
- HOISIN DRESSING
- 2 Tbs hoisin sauce
- 1 tsp fresh chilli, chopped
- 1 tsp fresh ginger, grated
- 1 tsp honey
- 1 Tbs sesame oil
- 1 Tbs soy sauce
- 2-3 Tbs lime juice or lemon juice or rice vinegar
- salt and pepper - to taste
- TO SERVE
- 2 spring onions, sliced diagonally
- 1-2 Tbs fresh coriander - chopped
- 1 red chilli, thinly sliced
Add the rice, coconut milk and water to a small saucepan, bring to a boil and then simmer gently until fluffy and cooked through. Add a little extra water along the way
Prepare the dressing by mixing all the ingredients together. Check for seasoning, adjust if necessary and set aside.
Toast the sesame seeds (if they are not already toasted).
Heat the oil in a large pan over medium-high heat. Cook the mushrooms for 3–5 minutes or until golden. Add the pak choy or broccoli
and edamame beans and cook for an additional 2 minutes, then remove from the heat.
To serve, divide the rice between warmed bowls, top with the mushrooms and greens and sprinkle over the chopped spring onions, coriander, chilli and sesame seeds or cashew nuts. Drizzle over the dressing and serve immediately with a few lime wedges on the side.
Reprinted with permission from Sarah Graham. The recipe comes from her new cook book Super Natural, published by Penguin Random House Publishers.
Follow Sarah Graham on her website | Instagram