Name: Saucy Japanese greens with sticky sesame rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 tbsp caster sugar; 140g sushi rice; 1 tbsp sesame seed toasted; 1 tsp sesame oil; 1 tbsp sunflower oil; 250g long-stemmed broccoli such as Tenderstem or purple sprouting; 90g pack baby pak choi each halved lengthways; 6 spring onions halved lengthways; 2 tbsp brown miso paste; 1 tbsp mirin; 1 tbsp rice wine vinegar; 1 tbsp soft brown sugar; 2 tsp finely grated ginger; 1 red chilli deseeded and diced

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Saucy Japanese greens with sticky sesame rice

Saucy Japanese greens with sticky sesame rice

Sarah Cook

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Serves 2

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4.7 out of 5.9 ratingsRate

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Serve long-stemmed broccoli and pak choi with sesame sushi rice and a miso ginger dressing

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp caster sugar
140g sushi rice
1 tbsp sesame seed

toasted
1 tsp sesame oil
1 tbsp sunflower oil
250g long-stemmed broccoli

such as Tenderstem or purple sprouting
90g pack baby pak choi

each halved lengthways
6 spring onions

halved lengthways

For the sauce

2 tbsp brown miso paste
1 tbsp mirin
1 tbsp rice wine vinegar
1 tbsp soft brown sugar
2 tsp finely grated ginger
1 red chilli

deseeded and diced

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Nutrition: per serving

kcal552
fat14g
saturates2g
carbs91g
sugars32g
fibre7g
protein14g
salt2.1g

Method

step 1

Stir together all the sauce ingredients with 1 tbsp water. Set aside.
step 2

Bring a large pan of water to the boil with the caster sugar and ½ tsp salt. Add the rice and boil for 15 mins (or following pack instructions) until just cooked. Drain well and return to the pan. Sprinkle over the sesame seeds and sesame oil, then cover and set aside to keep warm.
step 3

Heat the sunflower oil in a wok until very hot, then toss in the broccoli and stir-fry for 2-3 mins until almost tender, adding splashes of water occasionally to create steam. Add the pak choi and spring onions, and stir-fry for 30 secs, then stir in the sauce and cook for a further 1-2 mins, stirring constantly.
step 4

Spread the rice over 2 plates, divide over the stir-fry and serve straight away.

Recipe from Good Food magazine, February 2013

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A star rating of 4.7 out of 5.9 ratings

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