This recipe is super healthy. It’s a bowl of rice with steamed vegetables and crunchy fried ginger with spring onions and cucumber with a very tasty sauce made with vegetarian oyster sauce. Its vegan, but you could serve it with roast salmon or sashimi if you prefer. I use black rice, as it’s low glycemic and I love the taste and look of it. It’s perfect for dinner for two but you can multiply it for a dinner party.
Makes 2 servings
2 baby pak-choi cut in half lengthwise
2 handfuls of mushrooms (I use enoki)
1/4 of a cucumber finely diced
a few spring onions shredded
4 cups of freshly cooked rice (I use Thai black rice) still warm
A very large piece of ginger peeled and cut into matchsticks
Oil for frying (I use coconut oil)
1/3 cup of vegetarian oyster sauce (my Chinese supermarket stocks it but check for gluten)
1 1/2 tablespoons of soya sauce (check for gluten)
1 clove of garlic
3 teaspoons of maple syrup
1 teaspoon of toasted sesame oil
Cut the pak choi into halves and cut the inedible ends off of the bottom of the mushrooms. Place in a steamer and steam for about 8-10 minutes or until tender.
Fry the ginger matchsticks in half an inch of the coconut oil till golden then drain on kitchen paper.
Put all the sauce ingredients into a pan and warm through.
Put the warm rice into serving bowls and and add the steamed vegetables, the diced cucumber and the shredded spring onion and ginger matchsticks. Spoon the warm sauce over the top and sprinkle with the sesame seeds.
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