Hoisin mushroom bowls with pak choy and coconut rice.

RECIPESHoisin Mushroom Bowls

WITH PAK CHOY AND COCONUT RICE

From Sarah Graham’s Recipe Cookbook - Super Natural

SERVES 2 READY IN 20 MINUTES WHAT YOU NEED

½ cup basmati rice ½ cup coconut milk ½ cup water 1 Tbsp sesame seeds, lightly toasted or 1 handful roughly chopped cashew nuts 1 Tbsp olive oil or coconut oil 250g brown mushrooms, roughly chopped 3–4 heads pak choy, roughly chopped, or 6–8 tenderstem broccoli 2 handfuls edamame beans, shelled

HOISIN DRESSING

2 Tbsp hoisin sauce 1 tsp chopped fresh chilli 1 tsp grated fresh ginger 1 tsp honey 1 Tbsp sesame oil 1 Tbsp soy sauce 2–3 Tbsp lime juice or lemon juice or rice vinegar salt and freshly ground black pepper to taste

TO SERVE

2 spring onions, sliced diagonally, including tops 1–2 Tbsp chopped fresh coriander 1 red chilli, thinly sliced lime wedges

WHAT TO DO

Add the rice, coconut milk and water to a small saucepan, bring to a boil and then simmer gentlyuntil fluffy and cooked through. Add a little extra water along the way if necessary.

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.

NOTES

Double the sauce and use it for another bowl later in the week. Mix things up by using buckwheat noodles or courgette noodles instead of rice. Up the protein: Add 150–200g fried tofu.