Sweet Soy Mushroom & Asian Greens Rice Bowls
with Kimchi-Peanut Cucumber Salad
Cooking time
25 minutes
Servings
2/4
Calories
700 /serving
Textures, people! From top to bottom, there’s so much to discover in these vegetarian bowls. Mushrooms sautéed with ginger and garlic, then slicked with a sweet soy glaze, are as more-ish as it gets. Asian greens soften just enough in a quick sauté with more garlic and ginger. Add a salad of chunky cukes, kimchi and peanuts for in-between bites of refreshment. Build it all on a baseline of white rice, flecked with Nori & Lemongrass seasonings.
We will send you:
- 225g Asian greens (yu choy or gai lan)
- 225g Mushrooms
- 15ml Ginger paste
- 2 Garlic cloves
- 2 Cucumbers
- 33g Organic kimchi
- 25g Chopped peanuts
- 160g White rice
- 30ml Sweet soy sauce
- 9g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Peanuts, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Oil
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
4 g
Sodium
620 mg
Total Carb
103 g
Sugars
17 g
Protein
17 g
Fibre
11 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water, 1 tsp salt (double the water and salt for 4 portions) and ½ the spices; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, remove the bottom ½ inch of the yu choy stems; cut crosswise into 1-inch pieces. Quarter the mushrooms. Halve the cucumbers lengthwise; cut crosswise into 1-inch pieces. Roughly chop the kimchi. Mince the garlic.
Cook the yu choy
In a large pan, heat a drizzle of oil on medium-high. Add ½ the garlic and ½ the ginger. Sauté, 30 sec. to 1 min., until fragrant. Add the yu choy and sauté, 2 to 3 min., until beginning to soften. Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender; season with S&P. Transfer to a plate and keep warm. Wipe out and reserve the pan.
Make the sweet soy mushrooms
In the same pan, heat a drizzle of oil on medium-high. Add the remaining garlic and ginger. Sauté, 30 sec. to 1 min., until fragrant. Add the mushrooms and sauté, 3 to 4 min., until nicely browned; season with S&P. Add 1 tbsp water (double for 4 portions) and the soy sauce. Cook, stirring frequently, 1 to 2 min., until glazed.
Make the cucumber salad
Meanwhile, in a small bowl, combine the cucumbers, kimchi, peanuts, 2 tbsp oil (double for 4 portions), the remaining spices and S&P.
Plate your dish
Divide the rice between your bowls. Top with the yu choy, sweet soy mushrooms and cucumber salad. Bon appétit!
