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Saucy Japanese greens with sticky sesame rice

  • 1 tbsp caster sugar
  • 140g sushi rice
  • 1 tbsp sesame seed, toasted
  • 1 tsp sesame oil
  • 1 tbsp sunflower oil Sunflower oilA variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
  • 250g long-stemmed broccoli, such as Tenderstem or purple sprouting Broccoli brok-o-leeLike cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
  • 90g pack baby pak choi, each halved lengthways Pak choi pak-choyThis member of the cabbage family has a number of different names, including bok choy, horse…
  • 6 spring onions, halved lengthways Spring onion sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
  • 2 tbsp brown miso paste
  • 1 tbsp mirin
  • 1 tbsp rice wine vinegar
  • 1 tbsp soft brown sugar
  • 2 tsp finely grated ginger Ginger jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
  • 1 red chilli, deseeded and diced
  • Stir together all the sauce ingredients with 1 tbsp water. Set aside.
  • 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.
  • 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.
  • Spread the rice over 2 plates, divide over the stir-fry and serve straight away.