2 servings
Prep: 5 mins,
Cooking: 15 mins
Umami flavours to compliment mushrooms, pak choy and coconut rice perfectly!
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Ingredients (20)
1/2 cup | rice — basmati |
1/2 cup | coconut milk |
1/2 cup | water |
1 | sesame seeds — lightly toasted |
1 | olive oil — or coconut oil |
250 g | brown mushrooms — roughly chopped |
3-4 | pak choy — roughly chopped |
2 | edamame beans — shelled |
HOISIN DRESSING
2 | hoisin sauce |
1 tsp | fresh chillies — chopped |
1 tsp | fresh ginger — grated |
1 tsp | honey |
1 | sesame oil |
1 | soy sauce |
2-3 | lime juice |
sea salt and freshly ground black pepper — to taste | |
to serve — to serve | |
2 | spring onions — sliced diagonally |
1-2 | fresh coriander — chopped |
1 | red chilli — thinly sliced |
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