Saucy Japanese greens with sticky sesame rice

Saucy Japanese greens with sticky sesame rice

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Cooking time

Prep: 20 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
552
protein
14g
carbs
91g
fat
14g
saturates
2g
fibre
7g
sugar
32g
salt
2.1g

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

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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Method

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

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cecily pigeon's picture

The stir fried broccoli is yum and goes perfectly with sushi rice. I decided not to add all the sauce to the broccoli as there seemed like rather a lot and my instincts were right -- so I recommend stirring in half and then adding more if required. I made sushi rice my own way, using a rice cooker and then adding a sugar/vinegar/salt dressing. So I can't vouch for that part of the recipe. Anyway delicious, healthy and very easy.

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